Penne With Basil And Pine Nuts Recipes

PINK SAUCE WITH SAUSAGE AND PINE NUTS OVER PENNE

Steps:

• In a large deep fry/saute pan, add 1/4 cup water and sausage.
• Cook till just cooked through.
• Water will start to evaporate.
• When cooked through, remove from pan one at a time and cut into bite sized pieces.
• Return sausage to pan to brown them.
• When sausage AND pan are brown, move sausage to paper towels and set aside.
• Add 1/4 cup more water to pan and stir up all the brown.
• Simmer sauce on low from now on.
• While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
• Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
• While this is simmering roast the peppers: Pre heat oven to BROIL.
• Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
• Broil for 10 minutes or until skin is black.
• Remove, cool, peel skin, chop them up.
• Add peppers to sauce.
• Start boiling water for Penne.
• Chop up sun dried tomatoes and add to sauce.
• Now start chopping basil.
• I find it easiest to use kitchen shears.
• Set basil aside.
• Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
• Remove from pan, put in small bowl for serving.
• Add Penne to water, hopefully it is boiling now.
• 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
• Heat only for 5 more minutes.
• Penne and sauce will be done at the same time.
• Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
• Serve with garlic bread and salad.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts