Nutty Pasta Food

NUTTY PASTA

Steps:

• Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized.
• Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste, if using. Serve immediately.

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

NUTTY MUSHROOM PASTA

Steps:

• Half fill a large pan with hot, salted water, add 1 tsp cooking oil and bring to the boil. Stir in the pasta and cook for 6-8 minutes, until al dente, not soggy. Drain well and keep warm.
• While the pasta is cooking, peel and finely chop the onions and fresh garlic. Wash and slice the mushrooms. Heat the oil in a pan over a moderate heat and fry the onion and garlic for 4-5 minutes, until soft but not brown. Add the mushrooms, cooking gently for a further 4-5 minutes, until the vegetables are cooked. Stir in the cream or curd cheese, yoghurt, soured or double cream, and nuts, and heat gently, stirring carefully to make a creamy sauce. Stir the pasta into the creamy mixture, mixing gently to coat the pasta with the sauce and heating thoroughly. Stir in snipped parsley and season to taste. Pile onto a warm serving dish and garnish with a shake of paprika and a little more parsley.

NUTTY WILTED LETTUCE PASTA

Steps:

• In a pot of very salty water, set pasta to boil.
• Toast almonds in a low oven (about 200F), and keep a close eye on them.
• Heat olive oil to shimmering, then add scallions and garlic; cook until translucent.
• Reduce heat and add lettuce, cooking until beginning to wilt.
• Add pasta and a spoonful or two of the salty water, along with red pepper sauce.
• Add parmesean cheese, and stir. Liquids should begin to form a thin sauce.
• Reduce until lettuce is thoroughly wilted and sauce has thickened up. Add a little hot pasta water if it's too thick.
• Sprinkle with toasted almonds and freshly ground black pepper and enjoy with a slice of thick, crusty bread.

NUTTY CHICKEN & LEMON SPAGHETTI

Steps:

• Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
• Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
• Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
• Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

FRUITY NUTTY PASTA SALAD

Steps:

• Mix all ingredients.
• Add generous amounts of good mayonnaise to taste (enough to moisten and coat everything, without being sloppy).
• Mix and chill until needed.

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION

Steps:

• Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

NUTTY PASTA

Steps:

• Cook and drain vermicelli as directed on package.
• Rinse with cold water; drain.
• Toss vermicelli and remaining ingredients, except peanuts.
• Sprinkle with peanuts.