Linguine With Scallops Sun Dried Tomatoes And Pine Nuts Recipes

Steps:

• Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
• In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
• Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
• Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
• Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
• In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
• Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
• Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

Steps:

• Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

Steps:

• Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
• Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.