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.
PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER
Steps:
- In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.
GEMELLI WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.
- Grind drained roasted peppers in a food processor.
- Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.
- Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
PASTA WITH RED PEPPERS AND PINE NUTS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS
Categories Nut Pasta Pepper Sauté Vegetarian Pine Nut Bell Pepper Noodle Bon Appétit
Yield Makes 2 Servings; can be doubled
Number Of Ingredients 8
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.
FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS
Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That's how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn't end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.
Provided by Artichoke gal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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 WITH BACON, CHEESE, LEMON AND PINE NUTS
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.
Provided by Julia Moskin
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
- Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
- Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
- As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
- For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram
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- 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.
- 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.
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