Pennewithcreamywalnutsauce Recipes

PENNE WITH CREAMY WALNUT SAUCE

Steps:

• Toast walnuts in a single layer on an un-oiled baking tray in a conventional or toaster oven at 350 °F (165 °C) until fragrant and golden brown, about 5 minutes. Coarsely chop the walnuts.
• Bring a large covered pot of water to a rapid boil.
• While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain.
• In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and purée until smooth, working in batches if necessary. Add pepper to taste and set aside.
• When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the paste is al denta, about 7 minutes.
• While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
• Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.

GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE

Steps:

• In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
• Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
• Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
• Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
• Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

NEAPOLITAN SAUCE

Steps:

• Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
• Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
• Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
• Stir in fresh basil and remove from the heat. Serve immediately.

COPYCAT POLYNESIAN SAUCE

Steps:

• Whisk Catalina dressing, honey, and vinegar together.

CREAMY AGAVE WALNUT SAUCE

Steps:

• In small bowl, combine agave, cream and rum mix until well blended. Stir in walnuts. Store sauce in airtight container in refrigerator.

PENNE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a large covered pot of water to a rapid boil.
• While the water heats, wash the spinach and transfer it to a separate large pot.
• The water clinging to the leaves should provide enough moisture to steam it.
• Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green.
• Drain.
• In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and puree until smooth, working in batches if necessary.
• Add pepper to taste and set aside.
• When the water boils, stir in the pasta, cover, and return to a boil.
• Then uncover the pot and cook until the pasta is al dente, about 7 minutes.
• While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
• Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.
• Sprinkle with grated Parmesan cheese, if you wish.
• Enjoy!