SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
SPINACH-FETA PENNE WITH PINE NUTS
I developed this recipe after having something similar at an Italian restaurant. My husband loves it! The pine nuts really add a special element of flavor. Adjust the amount of feta cheese to your own tastes; I happen to like a lot in this dish.
Provided by HollyJane
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook penne pasta according to package directions.
- As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
- Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
- Set aside pine nuts.
- Drain cooked pasta and set aside.
- Heat olive oil in a large, deep skillet or wok.
- Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
- Stir in cooked pasta.
- Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
- Stir in spinach and continue to heat until spinach barely starts to wilt.
- Take pasta off heat and stir in the toasted pine nuts.
- Transfer to serving dish and serve.
Nutrition Facts : Calories 823.6, Fat 38.5, SaturatedFat 14.6, Cholesterol 70.1, Sodium 992.4, Carbohydrate 97.1, Fiber 13.8, Sugar 3.2, Protein 27
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 7
Steps:
- Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
BASIL-ARUGULA PESTO
Categories Condiment/Spread Cheese Low Carb Basil Pine Nut Arugula Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
SPINACH, FETA, AND PINE NUT RAVIOLI FILLING
A delicious ravioli filling for fresh pasta.
Provided by Matthew Valleau
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
- Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
- To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 31 g, Cholesterol 76.3 mg, Fat 22.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 499 mg, Sugar 2.9 g
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
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