PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
- Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
- Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
- Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.
Nutrition Facts : @context http, Calories 1196, UnsaturatedFat 38 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 61 grams, SaturatedFat 17 grams, Sodium 967 milligrams, Sugar 12 grams, TransFat 0 grams
PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.
Provided by Julia Moskin
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
- Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
- Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
- As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
- For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram
PASTA WITH DANDELION GREENS, GARLIC, AND PINE NUTS
The mellow flavors of sweet pine nuts and toasted garlic complement the bitter greens in this comforting pasta dish.
Provided by Shelley Wiseman
Categories Main Course
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil.
- Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
- Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
- Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
- Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.
Nutrition Facts : ServingSize 4, Calories 610 kcal, Fat 230 kcal, SaturatedFat 5 g, TransFat 26 g, Carbohydrate 76 g, Fiber 7 g, Protein 21 g, Cholesterol 10 mg, Sodium 550 mg, UnsaturatedFat 18 g
PASTA WITH FRESH TOMATOES AND PINE NUTS
Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
- Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 2 g, Protein 8 g
PASTA WITH WALNUTS
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.
Provided by FLKeysJen
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6
MIDDLE EASTERN PASTA WITH YOGURT AND PINE NUTS
This is a great and healthy Middle Eastern dish. Simple and easy, it has just yogurt, ground meat and garlic plus pasta of course!
Provided by BISHO
Categories Main Dish Recipes Pasta
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
- In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.
Nutrition Facts : Calories 852.9 calories, Carbohydrate 95.1 g, Cholesterol 55 mg, Fat 36.9 g, Fiber 4.6 g, Protein 35.5 g, SaturatedFat 10.2 g, Sodium 707.1 mg, Sugar 11.7 g
PASTA WITH FENNEL, SARDINES, AND PINE NUTS
Sardines in a pine-nut-and-fennel sauce add complex flavors and protein to this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, about 8 minutes.
- Meanwhile, combine oil and pine nuts in a large saute pan. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, 3 to 4 minutes.
- Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture.
- Drain pasta, reserving about 1/4 cup cooking liquid. Add pasta to mixture in pan along with enough cooking water to coat; toss to combine. Divide among four serving plates; grate lemon zest over each. Serve immediately.
Nutrition Facts : Calories 571 g, Cholesterol 20 g, Fat 17 g, Fiber 13 g, Protein 28 g, Sodium 548 g
SPAGHETTI WITH GARLICKY SPINACH, PARMESAN, AND TOASTED PINE NUTS
Steps:
- Cook the pasta per instructions in well-salted boiling water.
- Drain, making sure to reserve 1/2 cup of the cooking water.
- Just before the spaghetti is finished cooking, heat the olive oil in a large skillet over medium heat.
- Add the spinach and crushed red pepper flakes, stirring constantly, for 30 seconds.
- Add the minced garlic and butter, cook stirring constantly for another 30-45 seconds, or until the spinach is just wilted.
- Add the drained spaghetti along with ¼ cup reserved cooking water, tossing to coat the pasta.
- Add the toasted pine nuts, some freshly grated Parmesan, and season with sea salt and freshly cracked pepper, to taste.
- Pour the pasta into a serving bowl and top with more grated Parmesan and black pepper, if desired. Enjoy.
PASTA WITH NUTS
Steps:
- 1. In a small bowl, combine the almond butter and hot water. 2. In a medium frying pan, melt the butter over low heat. Add the shallot and garlic and cook, stirring occasionally, until soft, about 2 minutes. Raise the heat to medium, add the pistachios and pine nuts and cook until the nuts brown, about 5 minutes longer. Stir in the salt and pepper. 3. In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Reserve about 1/2 cup of the cooking water. Drain the pasta. Toss with the almond-utter mixture, the nuts and grated cheese. If the pasta seems dry, add some of the hot pasta water. Serve at once with additional grated cheese.
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE
Add this lemon pine nut cappellini recipe to your repertoire of quick and easy pasta dishes that you can turn to on a busy night when you want to fill up but just don't feel like cooking. If you don't have fresh broccoli on hand, raid your freezer and toss in some thawed frozen veggies, whatever you have on hand.
Provided by Jolinda Hackett
Categories Entree Dinner Lunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Prepare pasta according to package instructions. Drain well.
- Steam or microwave broccoli just until tender. Set aside.
- Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
- In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.
Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 1 g, Fat 14 g, ServingSize about 4 servings, UnsaturatedFat 0 g
More about "pasta with nuts recipes"
PASTA WITH CREAMY CRUSHED WALNUT SAUCE - 101 COOKBOOKS
From 101cookbooks.com
4.3/5 (41)Total Time 20 minsCategory Dinner, PastaCalories 417 per serving
- While you’re bringing a large pot of water to a boil, crush the walnuts and garlic together in a mortar and pestle. Alternately, you can pulse with a hand blender, but leave a bit of texture & chunkiness.
- Cook the pasta per package instructions in salted water. Once the pasta is in the pot, and the pasta water is nice and starchy, reserve 2 cups of the pasta water. Whisk a cup of the pasta water into the walnut mixture, adding more until your sauce is thick as heavy cream. You’ll likely need about 1 3/4 cups, maybe a splash more. Stir in half the cheese, a couple tablespoons of lemon juice, and more freshly ground black pepper than you think you’d want. Taste and add a bit more salt to the sauce if needed. If it’s all in balance, this should taste Awesome. Capital A awesome.
- Transfer the cooked pasta to a large bowl and toss with the walnut sauce. Sprinkle with lemon zest and top with some fresh herbs if you have them (thyme is nice here), breadcrumbs, and a drizzle of chili oil.
PASTA WITH CAPERS, OLIVES AND PINE NUTS RECIPE
From thespruceeats.com
Calories 711Saturated Fat 9g 45%Cholesterol 23mg 8%Total Fat 41g 53%
PINE NUT RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Estimated Reading Time 1 min
CHICKPEA PASTA WITH PINE NUTS AND PARSLEY RECIPE FROM ...
From jessicaseinfeld.com
Servings 2-4Total Time 20 mins
PASTA WITH ASPARAGUS, PANCETTA, AND PINE NUTS RECIPE ...
From myrecipes.com
5/5 (81)Calories 385 per serving
- Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
- Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
PASTA WITH WINTER SQUASH AND PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (9)Calories 351 per servingServings 6
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.
- Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately.
WHOLE-WHEAT PASTA WITH CHARD AND PINE NUTS RECIPE | REAL ...
From realsimple.com
5/5 (1)Total Time 25 mins
PASTA WITH NUTS - 9 RECIPES | TASTYCRAZE.COM
From tastycraze.com
4.5/5 (4)
WILD MUSHROOM LASAGNE WITH FRESH HERBS & PINE NUTS – PASTA ...
From pastaevangelists.com
MOZZARELLA TOMATO PASTA SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
PASTA WITH PISTACHIO SAUCE - DELALLO
From delallo.com
10 BEST PASTA WITH PINE NUTS RECIPES | YUMMLY
From yummly.com
PASTA SALAD WITH TOMATOES, ARUGULA, PINE NUTS AND HERB ...
From pantryfed.com
10 BEST PASTA WITH PINE NUTS RECIPES | YUMMLY
From yummly.co.uk
10 BEST PASTA WITH PINE NUTS RECIPES | YUMMLY
LOW CALORIE & HEALTHY KONJAC PASTA RECIPES | NUPASTA
From nupasta.com
CHEESY PASTA WITH NUTS RECIPE | EAT SMARTER USA
From eatsmarter.com
PASTA WITH NUTS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love