Angels Hair Pasta With Lemon And Pine Nuts Food

LEMON ANGEL HAIR PASTA WITH PINE NUTS

Steps:

• Cook pasta according to package directions, reserving 1/4 cup cooking water; drain well and set aside.
• In small nonstick skillet, heat olive oil and sauté garlic, stirring, one minute. Transfer to large bowl and add remaining ingredients, mixing well. Season to taste.
• Add pasta with reserved cooking water to bowl and toss together until well combined. Serve warm or at room temperature.

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.

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 WITH GOAT CHEESE, BROCCOLI, AND TOASTED PINE NUTS

Steps:

• Bring a large stockpot of water to a boil.
• In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
• Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
• Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
• To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

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.

LEMON PINE NUT PASTA

Steps:

• Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.
• Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.
• Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.
• Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.
• That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.

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.

PASTA WITH TOMATOES, PINE NUTS AND BASIL

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.

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 PIGNOLI

Steps:

• Toast pine nuts slowly in a skillet, watching carefully not to burn.
• Remove from skillet when nuts are tan in color.
• Cook pasta in boiling water until al dente, Drain.
• Combine heavy cream, clarified butter, 2 1/3 tablespoons butter, nutmeg, salt and pepper in a saucepan; heat thoroughly.
• Add pasta to the heated sauce.
• Let sauce reduce to a creamy consistency.
• Top with nuts and 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.