Linguine With Onion Confit Goat Cheese And Walnuts Food

LINGUINE WITH ONION CONFIT, GOAT CHEESE, AND WALNUTS

Linguine With Onion Confit, Goat Cheese, and Walnuts image

This is a rich pasta that uses very little oil or cheese. Recipe from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant.

Provided by cookiedog

Categories Savory

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
2 medium yellow onions, thinly sliced, about 4 cups
2 garlic cloves, finely chopped
1/4 cup dry white wine
1/2 lb fresh linguine
1/3 cup chopped fresh basil, about 20 leaves
3 tablespoons walnut pieces, toasted
1 ounce soft fresh goat cheese or 1 ounce gorgonzola

Steps:

Heat the olive oil in a wide skillet.
Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
After 40 minutes, the onions should be a rich golden color and very sweet.
At this point, add the wine to deglaze the pan and simmer over low heat.
Bring a large pot of water to a boil.
Chop or break the toasted walnuts into pieces with your hands.
When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
Season with 1/2 teaspoon salt and a few pinches of pepper.
Crumble in the cheese and serve immediately.

Nutrition Facts : Calories 569.2, Fat 19.5, SaturatedFat 4.1, Cholesterol 89.4, Sodium 88.8, Carbohydrate 75.9, Fiber 2.8, Sugar 5.4, Protein 18.8

LINGUINE WITH GREEN BEANS AND GOAT CHEESE

Linguine With Green Beans and Goat Cheese image

An easy vegetarian pasta meal that can be ready in less than 30 minutes. From Better Homes and Gardens

Provided by AZPARZYCH

Categories Vegetable

Time 28m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

12 cups water
1/2 teaspoon salt
8 ounces dried linguine or 8 ounces spaghetti
1 (9 ounce) package frozen cut green beans
2 medium leeks, thinly sliced (about 2/3 cup)
1/2 cup chopped walnuts
2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon snipped fresh thyme or 1 tablespoon marjoram
4 ounces semi-soft goat cheese, crumbled (chevre)
cracked black pepper

Steps:

Bring the water and salt to boiling in a 4-quart Dutch oven. Add pasta; boil for 5 minutes. Add green beans. Continue boiling, uncovered, about 5 minutes more or until pasta is tender but still firm. Drain in a colander and set aside.
Cook leeks and walnuts in hot olive oil and butter in the same Dutch oven for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in drained pasta mixture and thyme; heat through.
Transfer mixture to a serving platter. Sprinkle with cheese and pepper. Serve immediately.

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