Linguiniwithraisinspinenutsandbreadcrumbs Recipes

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LINGUINI WITH RAISINS, PINE NUTS AND BREAD CRUMBS



Linguini with Raisins, Pine Nuts and Bread Crumbs image

This pasta dish is based on a traditional recipe enjoyed in Liguria, Italy. I got this from Vegetarian Times, and changed it a bit.

Provided by Sharon123

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium shallot, chopped (or use green onion)
1 small onion, chopped
10 fresh basil leaves, cut into thin strips
1 pinch red pepper flakes
1/2 cup white wine
3/4 cup vegetable broth
1/3 cup golden raisin
8 ounces linguine
2 tablespoons pine nuts, toasted (To toast pine nuts, place in small, dry pan on medium heat and cook, shaking pan, until golden, 1 1/)
1 tablespoon toasted whole wheat bread crumbs
1 tablespoon parmesan cheese (or try my Vegetarian Parmazano "cheese"#60231)
1 tablespoon flax seed oil or 1 tablespoon olive oil

Steps:

  • Bring large pot of water to a boil.
  • Meanwhile, in medium saucepan, heat olive oil over medium-high heat.
  • Add shallot and onion and cook, stirring often, until lightly browned, 2 to 3 minutes.
  • Reduce heat to medium.
  • Add basil, pepper flakes and wine and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes.
  • Add vegetable broth and raisins and simmer until heated through, about 5 minutes.
  • Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking.
  • Cook pasta until just tender, about 8 minutes.
  • Drain well.
  • Add pine nuts, bread crumbs and Parmazan cheese to sauce; stir well.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Stir in flaxseed or olive oil.
  • Add pasta and toss to coat.
  • Serve hot.

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