Nutty Pasta Recipes

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

NUTTY CHICKEN & LEMON SPAGHETTI

Steps:

• Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
• Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
• Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
• Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

NUTTY PASTA

Steps:

• Cook and drain vermicelli as directed on package.
• Rinse with cold water; drain.
• Toss vermicelli and remaining ingredients, except peanuts.
• Sprinkle with peanuts.

CREAMY BUTTERNUT SQUASH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
• Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
• Divide between 8 bowls. Top with walnuts and more Parmesan.

NUTTY PASTA

Steps:

• Cook and drain vermicelli as directed on package. Rinse with cold water; drain.
• Toss vermicelli and remaining ingredients except peanuts in large bowl. Sprinkle with peanuts.

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION

Steps:

• Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

NUTTY CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper.

PASTA WITH WALNUTS

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
• Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
• Serve!