Pasta With Roasted Peppers And Pine Nuts Recipes

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PASTA WITH ROASTED PEPPERS AND PINE NUTS



Pasta with roasted peppers and pine nuts image

Try our pasta with roasted peppers and pine nuts - it's an authentic Italian pasta dish; ready in 10 minutes.

Provided by delicious. magazine

Categories     Mozzarella recipes

Yield for 2 people

Number Of Ingredients 4

250g pack fresh stuffed vegetarian pasta (we used Mozzarella, tomato & basil large tortelloni from Waitrose)
200g pack mixed grilled or roasted peppers in oil
25g pine nuts
Fresh basil leaves, to serve

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.

Nutrition Facts :

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.

QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

TUNA WITH ROASTED PEPPERS AND PINE NUTS



Tuna With Roasted Peppers and Pine Nuts image

Make and share this Tuna With Roasted Peppers and Pine Nuts recipe from Food.com.

Provided by Queen Dana

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 red bell pepper
3 tablespoons pine nuts
3 tablespoons extra virgin olive oil
1 medium onion, cut into 1/2-inch dice
1 large tomatoes, coarsely chopped
1 (8 ounce) can tuna in olive oil, drained and broken into chunks
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 380.3, Fat 24.2, SaturatedFat 3.3, Cholesterol 36.8, Sodium 473.9, Carbohydrate 7.2, Fiber 1.8, Sugar 3.9, Protein 33.3

PASTA WITH FRESH TOMATOES AND PINE NUTS



Pasta with Fresh Tomatoes and Pine Nuts image

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

Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove, minced
2 tablespoons olive oil
8 ounces angel-hair pasta
2 tablespoons pine nuts, toasted if desired

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 ROAST CHICKEN, CURRANTS AND PINE NUTS



Pasta With Roast Chicken, Currants and Pine Nuts image

Provided by Julia Moskin

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 1/2 pounds bone-in, skin-on chicken thighs, patted dry
Salt
freshly ground black pepper
Paprika
3 tablespoons unsalted butter
1 1/2 pounds dried pasta, preferably bucatini or linguine
2 teaspoons crumbled dried rosemary
1/2 cup dried currants or raisins
2/3 cup pine nuts, toasted
3 tablespoons chopped parsley

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

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS



Rotini with Roasted Peppers, Spinach and Pine Nuts image

Categories     Nut     Pasta     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Spinach     Bell Pepper     White Wine     Bon Appétit

Yield Makes 4 (appetizer) or 2 (main-course) servings

Number Of Ingredients 14

2 red bell peppers
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1 tablespoon olive oil
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/4 cups canned low-salt chicken broth
3/4 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
1 10-ounce bag spinach leaves, stems removed, leaves chopped
1/2 pound rotini pasta
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup pine nuts, toasted

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.

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

ROTINI WITH KALE, ROASTED PEPPERS AND PINE NUTS



Rotini With Kale, Roasted Peppers and Pine Nuts image

Loaded with flavor, color, and texture, this pasta dish with chopped kale, roasted red bell peppers, pine nuts, and grated cheese makes a great one-dish dinner.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 6

Number Of Ingredients 10

1 box Barilla Veggie Rotini
4 tablespoons extra virgin olive oil
1 clove garlic
1 bunch kale, chopped
⅓ cup white wine
3 each roasted red peppers, diced
1 pinch Salt to taste
1 pinch Black pepper to taste
¼ cup pine nuts, toasted
½ cup Pecorino cheese, grated

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.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 53.2 g, Cholesterol 10.3 mg, Fat 16.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 3.5 g, Sodium 316 mg, Sugar 1.7 g

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS



Pepper & lemon spaghetti with basil & pine nuts image

Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 32m

Number Of Ingredients 9

1 tbsp rapeseed oil
1 red pepper , deseeded and diced
150g wholemeal spaghetti
2 courgettes (250g), grated
2 garlic cloves , finely grated
1 lemon , zested and juiced
15g basil , finely chopped
25g pine nuts , toasted
2 tbsp finely grated parmesan or vegetarian alternative (optional)

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.

Nutrition Facts : Calories 473 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium

PASTA WITH ROASTED PEPPERS AND PINE NUTS



Pasta With Roasted Peppers and Pine Nuts image

Saturday is "Pantry Pasta" day... the day I use up odds and ends from the pantry in preparation for the new week. Here's the combo I made tonight... the whole family loved it!

Provided by jenpalombi

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
6 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1/2 cup pine nuts
1 cup roasted red pepper, diced
1/2 onion, chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb pasta (I used bow ties)
1/2 cup parmesan cheese, freshly grated

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.

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From foodnewsnews.com


PASTA WITH ROASTED AMBERCUP SQUASH, ARUGULA, AND PINE NUTS
Jan 25, 2017 - This is an all-time favorite squash recipe: Pasta, arugula, roasted squash, roasted pine nuts, some tomatoes! And everything topped with vegan parmesan.
From pinterest.com


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