Linguine With Arugula Pine Nuts And Parmesan Cheese Food

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

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.

LINGUINI WITH ARUGULA, GARLIC & PARMESAN

Steps:

• Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.
• While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat. (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)
• Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined.
• Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

LEMON ARUGULA SALAD WITH PINE NUTS

Steps:

• Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
• In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.
• Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS

Steps:

• Preheat the oven to 475°F.
• Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
• Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
• Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.

ARUGULA, PINE NUTS AND PARMESAN SALAD

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.

PENNE PASTA WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, lemon juice (or the lemon essential oil), 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 tothe 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 ove rmedium 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 panf rom 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.

LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE

Steps:

• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
• Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.