Homemade Herbed Pasta With Feta Lemon And Pine Nuts Recipes

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HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS



Homemade Herbed Pasta with Feta, Lemon and Pine Nuts image

Provided by Molly Yeh

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2 cups all-purpose flour
2 cups semolina flour, plus more for dusting
1 cup loosely packed fresh parsley, finely chopped
1/4 cup olive oil
4 large eggs plus 2 yolks
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1/2 cup raw pine nuts
4 cloves garlic, minced
8 slices preserved lemon, rinsed and finely chopped
2 cups lightly packed fresh mint, chopped
Freshly ground black pepper
2 cups crumbled feta cheese
Crushed red pepper

Steps:

  • For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
  • Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
  • Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
  • For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS



Angel's Hair Pasta with Lemon and Pine Nuts image

Categories     Citrus     Nut     Pasta     Sauté     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Serves 2 as a side dish

Number Of Ingredients 7

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat-leafed parsley leaves

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



Lemon Pine Nut Pasta image

This recipe was handed down to me by a friend I met years ago. She was born and lived in Italy for 20 years before moving to the states; and this was Mom's favorite recipe. Now, I updated with whole wheat pasta, but that is just something I enjoy. Apparently, this pasta dish was a very common side dish to many Italian dishes in their region. It is extremely light but so full of flavor, and definitely not very much too it. It is literally made in minutes.

Provided by SarasotaCook

Categories     Spaghetti

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

12 ounces whole wheat pasta (Spaghetti is what the original recipe called for, but I would think you could use something similar)
2/3 cup pine nuts, toasted and chopped
1 cup parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package)
3 teaspoons garlic, minced
1/4 cup olive oil
2 lemons (zested and juiced)
1/4 cup fresh parsley, fine chopped
salt
pepper

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.

Nutrition Facts : Calories 689, Fat 37.4, SaturatedFat 7.5, Cholesterol 22, Sodium 392.9, Carbohydrate 71.7, Fiber 1.8, Sugar 1.8, Protein 25.8

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS



Homemade Herbed Pasta with Feta, Lemon and Pine Nuts image

Get Homemade Herbed Pasta with Feta, Lemon and Pine Nuts Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 14

2 cups all-purpose flour
2 cups semolina flour, plus more for dusting
1 cup loosely packed fresh parsley, finely chopped
1/4 cup olive oil
4 large eggs plus 2 yolks
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1/2 cup raw pine nuts
4 cloves garlic, minced
8 slices preserved lemon, rinsed and finely chopped
2 cups lightly packed fresh mint, chopped
Freshly ground black pepper
2 cups crumbled feta cheese
Crushed red pepper

Steps:

  • For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
  • Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
  • Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
  • For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

HERBED ORZO WITH PINE NUTS



Herbed Orzo With Pine Nuts image

Make and share this Herbed Orzo With Pine Nuts recipe from Food.com.

Provided by Sageca

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups orzo pasta
3 tablespoons butter
2 garlic cloves, crushed
1/3 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

  • Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley.
  • Taste to see if you would prefer salt and pepper or a more lemony taste.
  • Tip:.
  • f using dried herbs reduce the amount to 1 Teaspoon each.

Nutrition Facts : Calories 312.1, Fat 11.8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 55.5, Carbohydrate 43.5, Fiber 2.2, Sugar 1.9, Protein 8.6

PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS



Pasta With Bacon, Cheese, Lemon and Pine Nuts image

For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.

Provided by Julia Moskin

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 9

8 ounces thickly sliced bacon, cut across into pieces about 3/4-inch wide
1 to 1 1/2 cups freshly grated Parmesan, in a small serving bowl
About 1/3 cup chopped parsley, scallions or mint, in a small serving bowl
Hot red pepper flakes, in a small serving bowl
1 large lemon
1 1/2 to 2 pounds pasta
4 to 8 tablespoons unsalted butter (1/2 to 1 stick)
1/3 cup pine nuts
Coarse salt, such as Maldon

Steps:

  • Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
  • Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
  • When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
  • Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
  • As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
  • For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram

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