ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS
Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
Provided by ASCALESE
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g
TOASTED ORZO WITH PINE NUTS
Make and share this Toasted Orzo With Pine Nuts recipe from Food.com.
Provided by KPD123
Categories Onions
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown orzo in 3 tablespoons butter, stirring often until pasta is toasted and golden, about 5 minutes.
- Add chicken broth to orzo and cook until pasta is tender. You could drain pasta, but I like to cook it down a little more and leave it creamy.
- While pasta is cooking, saute onions and garlic cloves until onions are soft and translucent.
- Add onions and garlic, toasted pine nuts, and fresh parsley to orzo. Season with salt and pepper to taste.
- You could serve straight away, or you could leave it in a warm oven until the rest of your meal is ready!
HERBED ORZO WITH PINE NUTS
Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.
Provided by Sageca
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
- Taste to see if you would prefer salt and pepper or a more lemony taste.
- Tip:.
- f using dried herbs reduce the amount to 1 Teaspoon each.
Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6
ORZO WITH SPINACH AND PINE NUTS
I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.
Nutrition Facts : Calories 313 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 411mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
CREAMY RICOTTA TART WITH PINE NUTS
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 1 (11-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
- Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
- Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
- Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
- In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
HERBED ORZO WITH TOASTED PINE NUTS
Categories Herb Nut Pasta Side Vegetarian Quick & Easy Spring Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a bowl. Stir in the butter, the pine nuts, the lemon juice, and salt and pepper to taste, add the coriander and the mint, and toss the mixture until it is combined well.
TOASTED PINE NUT COOKIES
These pine nut butter cookies gain a new dimension simply by toasting the pignoli.
Provided by Suzanne Hamlin
Categories quick, dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Spread pine nuts in a wide frying pan and toast, shaking frequently, over moderate heat. As soon as they are golden brown -- less than 2 minutes -- pour them onto a plate to cool, then put them in the refrigerator or freezer to chill.
- With two oven racks, divide the oven into thirds. Preheat oven to 375 degrees. Line two cookie sheets with baking parchment.
- In the bowl of an electric mixer, cream together the butter, honey, sugar, salt and liquor. On low speed, beat in the flour; then, working quickly, the chilled pine nuts.
- Using two teaspoons, make 24 equal pieces, picking up a bit of dough with one spoon and pushing it off onto the lined tray with the other. Chill in the freezer for about 5 minutes, then roll the mounds into balls with your hands, flattening them slightly. Place 1-inch apart on the sheets.
- To decorate and flatten more, dip a fork into cold water and use the back of the tines to press the cookies (in one direction only) until they are about 1/2 inch thick. Wet the fork for each cookie.
- Bake on the upper and lower levels of the oven, reversing the sheets top to bottom and front to back once during baking. Bake for 12 to 15 minutes, until cookies are lightly colored and crisp. Transfer to racks, and let cool completely. Store in an airtight tin.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH FRESH TOMATOES AND PINE NUTS
Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
- Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 2 g, Protein 8 g
HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor - so use the ripest and sweetest you can find.
Provided by Joan Nathan
Categories side dish
Time 45m
Yield About 4 cups
Number Of Ingredients 15
Steps:
- In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
- Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
TOASTED PINE NUT AND PARMESAN COUSCOUS
Make and share this Toasted Pine Nut and Parmesan Couscous recipe from Food.com.
Provided by Kat2355
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil.
- Add couscous, butter and salt.
- Remove from heat and let stand 5 minutes.
- Topping: Heat the oil in a shallow pan.
- Cook"topping" ingredients except parmesan until the garlic becomes golden.
- Mix the warm topping with the couscous.
- Toss with parmesan cheese.
- Serve immediately.
TOASTED NUT TART
Provided by Karen DeMasco
Categories Nut Dessert Bake Christmas Thanksgiving Low Sodium Pine Nut Pistachio Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For crust:
- Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes. Add egg; beat to blend, occasionally scraping bowl. Add dry ingredients in 3 batches, beating just to blend between additions. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill for at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Roll out dough on a lightly floured surface to a 12" round. Transfer to pan. Press onto bottom and up sides of pan. Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking). Prick dough all over with a fork and freeze for 10 minutes.
- Line chilled tart shell with foil or parchment paper, leaving a 1" overhang. Fill with pie weights or dried beans. Bake until edges of crust are just beginning to turn golden brown, 35-40 minutes. Remove foil and pie weights. Patch any cracks in crust with reserved dough. Return to oven; continue baking until golden all over, 15-20 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight in pan at room temperature.
- For filling:
- Preheat oven to 350°F. Place tart pan on a rimmed baking sheet; set aside. Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets. Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts. Let nuts cool completely.
- Melt butter in a small saucepan over medium-high heat. Cook, stirring occasionally, until golden-brown bits form on bottom of pan, about 5 minutes. Remove from heat and set aside.
- Stir brown sugar, corn syrup, salt, and vanilla in a medium bowl. Stir in eggs, then whisk in browned butter. Fold in nuts. Pour filling into tart shell.
- Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in center when nudged, about 1 hour. Loosely tent foil over tart if crust gets too dark. Transfer to a wire rack to cool. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Dust with powdered sugar just before serving. Serve with pistachio or hazelnut gelato, if desired.
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