Pasta With Red Peppers And Pine Nuts Recipes

PASTA WITH ROASTED PEPPERS AND PINE NUTS

Steps:

• Cook the pasta in boiling salted water for 3-4 minutes, until al dente. Drain well and return to the pan.
• Meanwhile, drain the mixed grilled or roasted peppers in oil (reserve 1 tablespoon of the oil if your pasta doesn't come with any), and chop. Toast the pine nuts in a dry, non-stick frying pan. Add to the pasta with the peppers, season, and gently toss together.
• Divide the pasta between 2 bowls and drizzle with the infused oil from the pasta pack, or the reserved oil from the peppers. Scatter with fresh basil leaves to serve, if you like.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

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.

GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS

Steps:

• Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
• Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND 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.

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS

Steps:

• Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
• Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
• Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

PASTA WITH RED PEPPERS AND PINE NUTS

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 GARGANELLI WITH PINE NUTS PASTA RECIPE

Steps:

• Preheat a grill or broiler to high. Grill the red peppers, turning often with tongs, until blistered and blackened on all sides, about 15 minutes. Alternatively, roast the peppers directly over the stovetop flame of a gas oven. Transfer to a large bowl, cover with plastic wrap, and let steam for 20 minutes. Peel the peppers and chop them into ½-inch pieces.
• Heat the olive oil in a large skillet over medium-high heat. Add the anchovies and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the white wine. Boil until the pan is nearly dry. Stir in the kale and chili flakes. Remove from the heat.
• Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavours to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.
• Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano, and serve immediately.

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
• Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
• Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
• Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
• Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
• Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
• Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
• Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.

PASTA SALAD WITH TUNA, PINE NUTS, AND RED PEPPERS

Steps:

• Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
• Add the pine nuts and cook until lightly browned-about 2 minutes.
• Stir in the tomato.
• Transfer the mixture to a large bowl.
• Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
• (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
• Cook the pasta according to package directions until al dente.
• Drain in a colander, then add the pasta to the tuna sauce and mix well.
• Sprinkle with the parsley.
• Serve at room temperature.
• You may serve this with sesame bread sticks and steamed asparagus.
• Enjoy!
• Serves 6.

LINGUINE WITH BROCCOLI, PINE NUTS, AND RED PEPPER FLAKES

Steps:

• Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain broccoli florets and refresh under cold water. Drain again.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add minced garlic; stir 1 minute. Add red pepper flakes to skillet; stir 30 seconds. Add blanched broccoli florets; stir until heated through, about 2 minutes.
• Add pasta to skillet and turn to coat with olive oil. Add fresh lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season pasta generously with salt and pepper. Transfer to heated platter. Sprinkle with toasted pine nuts. Serve, passing additional Parmesan cheese separately.

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
• In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• Cook pasta, drain and toss with sauce. Remove from heat and add pine nuts and cheese. Stir to combine and serve.

TUNA WITH ROASTED PEPPERS AND PINE NUTS

Steps:

• Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
• In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
• Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
• Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.

PASTA WITH ROASTED PEPPERS AND PINE NUTS

Steps:

• Bring the water to a boil in a large pot.
• Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the onion is soft and the garlic is beginning to brown, about 3 minutes.
• Stir in the wine and boil until the wine is reduced by half, about 1-2 minutes.
• Pour in the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 7 minutes, until the sauce is slightly thickened.
• While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain the pasta well and return it to the pot.
• Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.

FETTUCCINE WITH PRAWNS, RED PEPPER AND PINE NUTS

Steps:

• Shell, devein and butterfly prawns; set aside.
• In saucepan, combine wine and shallots and bring to a boil over high heat. Boil under reduced to 2/3 cup. Reduce heat to low and whisk in butter. Remove pan from heat if bubbles appear on surface. Season with salt and pepper. Keep sauce warm over hot water until ready to serve (can be done in advance).
• Cook fettuccine in large amount of boiling salted water until tender. While pasta is cooking, heat olive oil in large skillet over medium heat. Add prawns, nuts and garlic; saute 2 minutes. Add peppers; saute until peppers are tender and prawns are opaque, about 2 minutes.
• Drain pasta and transfer to platter or bowl. Spoon sauce and prawn mixture over pasta and gently toss. Sprinkle with basil and oregano.