Bucatini With Spinach And Almonds Recipes

BUCATINI WITH MEATBALLS AND CASHEW PESTO

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• For the meatballs and pasta: Heat the oil in a large skillet over medium-high heat. Add the spinach and cook, stirring, until wilted and tender, 3 to 4 minutes. Transfer to a cutting board to cool slightly, then chop the spinach finely.
• Meanwhile, combine the chicken, veal, breadcrumbs, milk, Parmigiano-Reggiano, garlic powder, onion powder, ketchup, brown sugar, egg, salt and pepper and spinach in a large mixing bowl. Use your hands to gently mix the ingredients until just combined. Gently roll the mixture into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet; if the mixture is too loose, mix in a little more breadcrumbs.
• Bake the meatballs until cooked through, about 22 to 24 minutes. Switch the oven to broil; broil the meatballs on high until browned, 4 to 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions for al dente. Drain, reserving some of the pasta cooking water. Put the pasta back in the pot.
• For the cashew pesto: Combine the basil, garlic, cashews, Parmigiano-Reggiano, oil, 1/4 cup water and salt and pepper in a blender and blend until smooth.
• Gently toss the hot pasta with the pesto in the pot, adding some pasta cooking water if necessary for a creamy sauce. Top with the meatballs. Drizzle with olive oil and enjoy!

BUCATINI WITH SPINACH AND ALMONDS

Steps:

• Heat 1 tsp olive oil in a nonstick skilled over medium heat.
• Add almonds and saute 1 minute
• Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
• Stir in 1 Tbs lemon uice, cook 1 minute or until breadcrumbs are dry.
• Stir in lemon rind, remove from heat and set aside.
• Cook pasta according to package directions, omitting salt and fat.
• Drain pasta in a colander, reserving some of the liquid in case additional moisture is needed for pasta.
• Immediately teturn pasta to pan; add spinach to hot pasta, tossing until spinach wilts.
• Add breadcrumb mixture; toss gently.
• Combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veg. broth, and salt; drizzle over pasta mixture, toss until well blended.

SPINACH ALMOND CROSTINI

Steps:

• Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
• Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
• In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
• Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
• Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
• Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
• Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
• Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.

BUCATINI WITH ALMOND PESTO RECIPE

Steps:

• 1. Fit your pasta extruder or stand-mixer attachment with the chilled bucatini plate. If using a pasta extruder, set it to medium speed. If using a stand mixer, with the machine running on medium speed, feed the dough into the hopper in marble-size clumps, using a pushing tool to push the clumps into the auger, being careful not to overload it. As the pasta is extruded, cut it into 9-inch (23-cm) lengths and immediately dust it with semolina to prevent sticking. (If you don't have time to make fresh pasta, use dried bucatini for this recipe). 2. Dry the pasta by placing it on wire racks that will fit in your refrigerator and refrigerate it uncovered for at least 8 hours or up to 4 days. The pasta will get drier and harder as it sits. I like the texture after 2 days in the refrigerator. 3. Toast the almonds in a large, deep sauté pan over medium heat, shaking the pan now and then, until they are fragrant, 3 to 4 minutes. Transfer 1 cup (145 g) of the almonds to a blender or food processor. Chop the remaining ¼ cup (36 g) almonds with a knife and set them aside. Add 1 clove garlic and ¼ cup (60 ml) of the oil to the blender or processor. Turn on the machine and drizzle in another ¼ cup (60 ml) of the oil, blending until the pesto is relatively smooth. Taste the pesto, adding salt until it tastes good to you. 4. Bring a large pot of salted water to a boil. Drop in the bucatini, cover the pot to quickly return the water to a boil, and cook the pasta until it is tender but still a little chewy when bitten, 4 to 5 minutes (8 to 10 minutes for fully dried boxed pasta). Drain the pasta and reserve the pasta water. 5. Meanwhile, heat the remaining 1 tablespoon oil over medium heat in the pan used to toast the almonds. Thinly slice the remaining garlic clove and add it to the pan along with the jalapeño. Cook, stirring occasionally, until the garlic is golden brown, 4 to 5 minutes. 6. Add 1 cup (237 ml) of the pasta water to the pan, swirling the water and scraping up any browned bits on the pan bottom. Add the drained pasta and the almond pesto and toss until the sauce reduces slightly, gets creamy, and coats the pasta, about 1 minute. Remove the pan from the heat and add 1/2 cup (50 g) of the Parmesan. Keep the pasta moving until the cheese melts and pasta and sauce become one thing in the pan. Taste it, adding salt until it tastes good to you. 7. Dish out the pasta onto warmed plates and garnish with the remaining 1/2 cup (50 g) Parmesan and the reserved almonds.