Angel Hair With Lemon And Pine Nuts Food

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

ANGEL HAIR PASTA WITH FETA AND PINE NUTS

Steps:

• mise en place ~ gather ingredient
• warm plates
• bring water to boil - add salt
• toast pine nuts - set aside
• coarsely crumble feta - set aside
• shave parmesan - set aside
• dice and deseed tomato - set aside
• mince garlic and shallot - set aside
• measure out parmesan - set aside
• chiffonade parsley and basil - set aside
• When pot of water it is boiling -
• Add oil to a skillet, when it shimmers, add shallots, just to soften.
• Add garlic - just until fragrant about 20 seconds - careful not to burn.
• Drop angel hair in the pot of salted boiling water for 1 minute to soften.
• Add diced tomatoes to skillet - just to warm through - about 45 seconds
• Off heat - Add in parsley, basil, crumbled feta, salt, and pepper - stir gently.
• Add a little pasta water if needed to loosen dish.
• Remove angel hair from boiling water; drop into skillet toss gently.
• Taste for salt - (remember feta can be salty)
• Place on a warmed plate - when plating use tongs; twist pasta into a mound - this will help hold the heat.
• Top with toasted pine nuts and shaved Parmesan.
• Your welcome.

ANGEL HAIR WITH LEMON AND PINE NUTS

Steps:

• Bring a large saucepan of salted water to a boil for pasta.
• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl.
• Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well.
• Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.
• Serve pasta warm or at room temperature.

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

ANGEL HAIR WITH LEMON, KALE, AND PECANS

Steps:

• Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
• Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
• While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
• Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
• Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
• Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

ANGEL HAIR PASTA WITH VEGETABLES, PINE NUTS AND FETA CHEESE

Steps:

• Cook angle hair pasta in boiling water for 3 to 4 minutes, be careful not to over cook, Keep Warm.
• Heat olive oil to a sizzle in a skillet; when oil is hot, remove the saucepan from the flame and add the roma tomatoes, green onions, garlic, basil, salt, pepper and tomato juice to the skillet, then place back on flame; Mix well too heat through approximately 30 seconds, remove from heat.
• Add cooked drained pasta to the hot skillet, spreading it over the entire veggie mixture; add feta cheese to the pasta and gently fold all ingredients until the cheese is melted.
• With tongs pull the pasta out of the skillet and mound high into bowl, with a rubber spatula, scrape the remaining ingredients on top.
• Sprinkle toasted pine nuts, feta cheese and fresh Parmesan cheese all over the pasta, sprinkle with parsley, serve.

ANGEL HAIR WITH SHRIMP, BASIL, AND TOASTED PINE NUTS

Steps:

• In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
• Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
• Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
• Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
• Add wine; stir often until shrimp are opaque.
• Cook 2 more minutes.
• Stir in basil.
• Pour shrimp mixture into pan with cooked pasta; mix gently.
• If mixture is too dry, add reserved pasta-cooking liquid.
• Divide evenly among four wide, shallow bowls.
• Add salt to taste.
• Top with pine nuts.
• And Grated cheese.

ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA

Steps:

• Rinse the scallops and dry well with paper towels.
• Season the scallops with salt and pepper.
• In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
• In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
• Turn the scallops over and brown the other side, about 1 minute more.
• Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
• Using a slotted spoon, transfer the scallops to a bowl.
• Reduce the heat to low and add the butter and shallots to the pan.
• Sauté until softened, about 4 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
• While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
• Simmer until slightly thickened, 3 to 4 minutes.
• Drain the pasta well and add it to the fry pan.
• Add the scallops and any juices that have accumulated.
• Add the capers and pine nuts.
• Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
• Taste and adjust the seasonings.
• Transfer to a warmed large, shallow bowl.
• Add the arugula leaves and toss gently.
• Serve immediately.

ANGEL HAIR WITH TOMATOES, SPINACH & PINE NUTS

Steps:

• Preheat oven to 450°F Once preheated, cook chicken for 20-25 minutes.
• Meanwhile, destem and chop the spinach and tomatoes.
• Heat oil in a large skillet over medium heat and cook garlic for 2 minutes. Add spinach and cook until wilted. Add tomatoes, salt and pepper. Cook until soft. Add red pepper.
• Bring water to a boil and cook pasta according to package directions.
• Put pine nuts in the oven for the last 5 minutes of the chicken's cooking time.
• When chicken is finished, slice or chop and add to the sauce. Simmer until pasta is done, then add the pine nuts and parmesan.
• Top the pasta with the sauce and serve warm.

ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS

Steps:

• Bring a large saucepan of salted water to a boil for pasta.
• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.