Poultry And Pasta With Pears Cranberries And Walnuts Recipes

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FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

WALNUT & PEAR SPAGHETTI



Walnut & Pear Spaghetti image

A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients. Makes a great stand alone dish, or it could be served as a side dish for four. Adapted from a recipe from Australian chef flip shelton's 'green: modern vegetarian recipes'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

200 g spaghetti
200 g baby spinach leaves, washed well and roughly chopped
50 g gorgonzola (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt) or 50 g blue cheese (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt)
1/2 ripe pears, peeled, cored and very thinly sliced or 1 granny smith apple, cored and very thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup walnuts, shelled, roughly chopped
1 teaspoon lemon juice
fresh ground black pepper, to taste

Steps:

  • Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
  • Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
  • Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
  • Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
  • Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
  • Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

Nutrition Facts : Calories 751.7, Fat 28.5, SaturatedFat 6.9, Cholesterol 18.8, Sodium 434.7, Carbohydrate 100.3, Fiber 9.3, Sugar 7.5, Protein 27.8

CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY



Chicken, Cranberry, And Pear Spinach Salad Recipe by Tasty image

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, pear, baby spinach, dried cranberry, toasted unsalted walnut

Provided by Greg Perez

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 15

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
1 pinch ground black pepper
1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil
1 pear, sliced
2 cups baby spinach
1 tablespoon dried cranberry
2 tablespoons toasted unsalted walnut, chopped

Steps:

  • Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
  • On a cutting board, season the chicken with salt, pepper, and paprika.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
  • In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 993 calories, Carbohydrate 39 grams, Fat 70 grams, Fiber 10 grams, Protein 56 grams, Sugar 23 grams

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