Penne With Wilted Lettuce Pine Nuts And Parmesan Recipes

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

Steps:

• Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
• Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

Steps:

• Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
• Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.

Steps:

• Bring large pot of lightly salted water to a rapid boil.
• Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
• Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
• Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
• Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
• Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
• Pour into serving bowl, sprinkle servings with parmesan cheese.

Steps:

• Heat a small skillet over medium low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside. Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to the pot. While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes. Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.

Steps:

• Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
• Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
• Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Steps:

• In a large deep fry/saute pan, add 1/4 cup water and sausage.
• Cook till just cooked through.
• Water will start to evaporate.
• When cooked through, remove from pan one at a time and cut into bite sized pieces.
• Return sausage to pan to brown them.
• When sausage AND pan are brown, move sausage to paper towels and set aside.
• Add 1/4 cup more water to pan and stir up all the brown.
• Simmer sauce on low from now on.
• While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
• Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
• While this is simmering roast the peppers: Pre heat oven to BROIL.
• Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
• Broil for 10 minutes or until skin is black.
• Remove, cool, peel skin, chop them up.
• Add peppers to sauce.
• Start boiling water for Penne.
• Chop up sun dried tomatoes and add to sauce.
• Now start chopping basil.
• I find it easiest to use kitchen shears.
• Set basil aside.
• Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
• Remove from pan, put in small bowl for serving.
• Add Penne to water, hopefully it is boiling now.
• 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
• Heat only for 5 more minutes.
• Penne and sauce will be done at the same time.
• Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
• Serve with garlic bread and salad.

Steps:

• In a small skillet over medium heat or on a baking sheet in a moderate oven, toast pine nuts until golden and aromatic. Stir frequently and watch closely! Set aside.
• In a large pot of salted, boiling water, cook penne pasta until al dente.
• Meanwhile, in a large skillet over medium high heat, heat olive oil until shimmering.
• Add onion and saute until tender and just beginning to brown.
• Add garlic and saute for a minute or until fragrant. Do not allow garlic to brown.
• Add pepper flakes, salt and black pepper.
• Add romaine lettuce and saute until tender and wilted.
• Add pasta and pine nuts; toss well.
• Remove from heat, dish and sprinkle with grated Parmesan cheese.