Linguine With Red Peppers Green Onions And Pine Nuts Recipes

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LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS



Linguine with Red Peppers, Green Onions and Pine Nuts image

Categories     Nut     Pasta     Pepper     Sauté     Vegetarian     Pine Nut     Bell Pepper     Noodle     Bon Appétit

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 8

1 tablespoon olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
9 ounces fresh linguine
1/4 cup toasted pine nuts

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
  • Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY



Roasted Peppers with Pine Nuts and Parsley image

This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

Provided by TheChef2010

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 8

2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
⅓ cup golden raisins
1 clove garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g

CARAMELIZED RED BELL PEPPERS AND ONIONS



Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

  • In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  • If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

PASTA, ONIONS AND PEPPERS.



Pasta, onions and peppers. image

Quick, easy, tasty, perfect after a long day of work (whatever you do). Cooking pasta in this way is someone elses idea and I can't remember who's...Please tell me...someone! :( Test the pasta occasionally and drain it when it's at your preferd "hardness" or "softness", I refuse to eat anything that is not al-dente, but in spain they serve it all mushy (ick!).

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

pasta (Penne Rigate or pasta bows for 2 people)
1 large onion, chopped thinly
2 green peppers, chopped thinly
1 small red pepper, chopped thinly
2 tablespoons olive oil (Not virgin!)
20 g butter
fresh basil, chopped (just a bit)
grated parmesan cheese (, to serve)
1 tablespoon pine nuts

Steps:

  • Boil water in a large pan, add pasta, return to boil and turn off the heat, leave for 15 minutes (it really does work!).
  • While you are awaiting for the pasta heat a wok or a frying pan and add the oil and.
  • Fry onions'till the're"limp", add the butter.
  • Stir-fry until the onions have gone golden.
  • Add green peppers and stir-fry for 2 minutes.
  • Add red peppers and fry for another 2 minutes (I like crispy peppers, if you like yours limp the use more time and add the peppers earlier in the cooking).
  • Add basil and pine nuts.
  • Remove from heat.
  • Test the pasta to see if its done, if its not then boil the water up again and it will be.
  • Strain pasta and add to the vegetables, mix and serve.
  • Sprinkle with parmesan cheese.
  • Use parmesano Reggiano for top quality taste.

LINGUINE WITH RED BELL PEPPER, WALNUTS AND PARMESAN



Linguine with Red Bell Pepper, Walnuts and Parmesan image

Provided by Michele Howe

Yield Serves 6

Number Of Ingredients 9

3 large red bell peppers, seeded, cut into thin strips
2 tablespoons minced garlic
8 tablespoons olive oil
1 1/2 pounds linguine
1 1/2 cups chopped onions
3/4 cup coarsely chopped walnuts (about 6 3/4 ounces), toasted
1/3 cup chopped fresh parsley
1 1/2 cups freshly grated Parmesan cheese
Additional freshly grated Parmesan cheese

Steps:

  • Combine bell peppers, garlic and 6 1/2 tablespoons oil in large bowl. Season to taste with salt and pepper. Cover and let stand at room temperature 2 hours. (Can be made 1 day ahead. Refrigerate.)
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender and brown, about 6 minutes. Add bell pepper mixture; sauté 4 minutes. Add pasta to skillet and toss to coat. Transfer to large bowl. Add walnuts, parsley and 1 1/2 cups cheese; toss to coat. Serve, passing additional Parmesan cheese separately.

LINGUINI WITH SHRIMP AND PINE NUTS



LINGUINI with SHRIMP and PINE NUTS image

This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce.

Provided by William Uncle Bill

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb raw large shrimp, tails
2 cups dry white wine
1/2 cup finely chopped shallot
2 tablespoons chilled butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 ounces linguine
1 tablespoon salt
5 tablespoons extra virgin olive oil, divided
1/2 cup pine nuts, lightly toasted
2 cloves garlic, finely chopped
2 large sweet red peppers, seeded and juliened
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup freshly grated padano cheese (optional)

Steps:

  • Shell, devein and butterfly shrimp; set aside.
  • In a saucepan, combine wine and shallots and bring to boil over high heat.
  • Boil until reduced to 2/3 cup, stirring occasionally.
  • Reduce heat to low and whisk in butter.
  • Remove pan from heat when bubbles appear on surface.
  • Season with salt and pepper.
  • Keep sauce warm over very low heat until ready to serve.
  • In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
  • Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
  • Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
  • While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
  • Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
  • Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
  • Drain pasta well and transfer to a large platter or a bowl.
  • Spoon sauce and prawn mixture over pasta and gently toss to coat well.
  • Sprinkle with basil and oregano, toss lightly.
  • Sprinkle grated Padano cheese on each serving.
  • Spinach fettucine is another pasta that is great in this recipe.

PASTA WITH RED PEPPERS AND PINE NUTS



Pasta With Red Peppers And Pine Nuts image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 red or yellow peppers
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
1 pound ziti, penne or fusilli
2 tablespoons unsalted butter
1 cup fresh basil leaves, snipped with scissors
1/2 cup toasted pine nuts
Freshly grated Parmesan cheese
Coarse salt and freshly ground pepper to taste

Steps:

  • Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
  • Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
  • Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
  • Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

RED PEPPER LINGUINE



Red pepper linguine image

Dig out a red pepper, linguine, walnuts, garlic and parmesan to make this quick and easy supper. It takes just 20 minutes from prep to plate

Provided by Elena Silcock

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 6

1 roasted red pepper (from a jar or roast one yourself)
30ml olive oil
50g walnuts , toasted, plus extra to serve
1 small garlic clove
100g linguine or spaghetti
parmesan or vegetarian alternative, grated, to serve

Steps:

  • Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
  • Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

Nutrition Facts : Calories 1011 calories, Fat 66 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium

OLIVE AND RED PEPPER LINGUINE



Olive and Red Pepper Linguine image

With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. -Betty Carpenter, Hookstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
1 medium sweet red pepper, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1 tablespoon canola oil
15 pimiento-stuffed olives, sliced
1 tablespoon butter

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil until tender. Drain linguine; add to the skillet. Stir in the olives and butter; heat through.

Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 221mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SICILIAN PEPPERS, RAISINS AND PINE NUTS



Sicilian Peppers, Raisins And Pine Nuts image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
1 tablespoon olive oil
1 1/2 pounds whole peppers (1 yellow, 1 red, 1 green), or 22 ounces sliced ready-cut peppers (about 5 1/2 cups)
3 tablespoons raisins
3 tablespoons pine nuts
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
  • Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
  • Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 24 grams

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