Fasta Pasta Gorgonzola With Spinach Red Peppers And Pine Nuts Food

FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
• Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
• Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
• Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
• Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
• Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

BROWN BUTTER GNOCCHI WITH SPINACH AND PINE NUTS

Steps:

• Cook gnocchi according to package directions, drain.
• Heat butter in a large non stick skillet over medium heat.
• Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
• Add garlic to pan; cook 1 minute.
• Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,.
• stirring constantly. Stir in salt and pepper.
• Sprinkle with parmesan cheese.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SPAGHETTI WITH ARUGULA (ROCKET), PARMESAN AND PINE NUTS

Steps:

• Cook pasta in large saucepan of boiling water until just tender, drain.
• Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
• Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.

PASTA WITH RED PEPPERS AND PINE NUTS

Steps:

• Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
• Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
• Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
• Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS

Steps:

• Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
• Heat 1-2 Tbsp olive oil, and saute onion until translucent.
• Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
• Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
• If desired, drain the rendered juices from the pan before continuing.
• Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
• Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

Steps:

• Heat oil in a frying pan over medium heat.
• Saute shallots & garlic, without browning, until softened.
• Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
• Add cream and simmer until mixture has reduced by one-third.
• Add spinach, Gorgonzola & lemon juice.
• Season to taste with salt & freshly ground black pepper.
• Cook pasta in a large saucepan of boiling salted water until al dente.
• Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
• Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.

POMEGRANATE AND PINE NUT PILAF

Steps:

• Cut onion into 1/4 inch pieces.
• Melt butter over medium heat. Add onion and cook until softened but not brown.
• Add rice and stir for 2 minutes to coat with the butter.
• Add the vegetable stock and bring to a boil.
• Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
• Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.
• Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
• Season with salt and pepper to taste and serve.