PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE
As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.
Provided by Jessica Walker
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.
Nutrition Facts : ServingSize 1 Serving
PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN SUGAR
Steps:
- In a kettle of boiling slated water cook the fettuccine until it is done and drain it. While the fettuccine is cooking in a skillet heat the butter over moderately high heat swirling it until it is golden brown, remove the skillet from the heat and stir in the lemon juice, the prosciutto, the parsley and the pine nuts to hot.
FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN BUTTER
this makes a wonderful main course with a salad and I think I found it in an older Gourmet magazine.
Provided by waynejohn1234
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan of boiling water cook the fettuccine until it is a la dente and drain well.
- While this is cooking, in a skillet heat the butter over moderately high heat, swirling it until it is golden brown.
- Remove from heat and stir in lemon juice, prosciutto, parsley and the pine nuts.
- In a bowl toss the pasta with the butter sauce and salt and pepper.
- Serve with the lemon wedges.
Nutrition Facts : Calories 817.9, Fat 46.1, SaturatedFat 21.5, Cholesterol 177.1, Sodium 253.4, Carbohydrate 84.8, Fiber 5, Sugar 3, Protein 19.1
PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA
This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Provided by MISS AMY
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
- Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
- Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.
Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g
FETTUCCINE WITH BRUSSELS SPROUTS AND PINE NUTS
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.
Provided by Maggie Ruggiero
Categories Food Processor Pasta Sauté Vegetarian Quick & Easy High Fiber Low Sodium Pine Nut Fall Winter Healthy Brussels Sprout Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Slice Brussels sprouts in a food processor fitted with slicing disk.
- Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
RED SWISS CHARD WITH PINE NUTS AND PROSCIUTTO
Wilted Swiss chard packed with Italian flavor!
Provided by andiwaits
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 4.4 g, Cholesterol 24.9 mg, Fat 15.8 g, Fiber 1.6 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 702.7 mg, Sugar 1.1 g
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