Olive Walnut Pasta Recipes

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PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

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.

OLIVE-WALNUT PASTA



Olive-Walnut Pasta image

Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and black pepper
1 pound short pasta, like orecchiette, cavatelli, fusilli or elbows
1/2 cup extra-virgin olive oil
2 cups chopped walnuts
1 1/4 cups Castelvetrano olives (or a mixture of green olives), pitted and torn
1 small garlic clove, peeled
1 lemon, zested and juiced (about 3 tablespoons juice)

Steps:

  • Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
  • While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
  • Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

PASTA WITH ARTICHOKE AND WALNUT PESTO



Pasta with Artichoke and Walnut Pesto image

This easy, sophisticated recipe will be a hit with everyone!

Provided by Abby Langer

Number Of Ingredients 10

1- pound Barilla Fettuccini or your favorite shape
2 cups kale (stemmed and packed)
1/2 cup grated parmesan cheese
1/2 cup olive oil
1 cup marinated artichoke hearts (liquid drained)
3-4 sprigs of fresh thyme (stripped)
2/3 cup raw walnuts
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt to taste

Steps:

  • In a shallow pot, boil 1-2 inches of water and add kale.
  • Cook for 1 minute, then run under cold water, remove from pot, and dry.
  • Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.
  • In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.
  • Drain, and put back into the cooking pot.
  • Add several large tablespoons of pesto into the pasta and heat gently, tossing until the pesto is evenly distributed throughout.
  • Serve hot.

WALNUT PARSLEY LINGUINE



Walnut Parsley Linguine image

This easy pasta recipe is perfect for quick dinners but fancy enough to serve to company. You can halve the recipe if cooking for 1 or 2 people, but leftovers are great! The recipe is vegan, and can be made gluten free.

Provided by Eva Agha

Categories     Pasta

Time 20m

Number Of Ingredients 9

1 lb linguine, gluten free if desired
1/4 cup olive oil
1 cup chopped walnuts
3-4 cloves garlic, peeled and thinly sliced
1/2 cup chopped Italian parsley, more for garnish
1/4 cup nutritional yeast, or vegan parmesan
1/2 cup pasta cooking water, more as needed
salt and pepper to taste
vegan parmesan to serve (optional)

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it is 1-2 minutes short of perfectly cooked. Reserve about 1 cup of pasta water then drain the pasta.
  • Meanwhile, heat a large 12" skillet (or large pot) over medium low heat. Add the olive oil, walnuts, and thinly sliced garlic. Sauté until toasty and the garlic is a pale golden in places, 3-4 minutes.
  • Add the parsley and nutritional yeast and stir to coat. Cook about 1 minute to toast the nutritional yeast.
  • Turn the heat to low and add the cooked pasta along with 1/2 cup of the pasta cooking water. Stir together and let cook 1 minute or until the pasta is perfectly done. Add more pasta water if needed. Season with salt and pepper to taste.
  • Serve hot, garnished with additional parsley and pass vegan parmesan at the table.

Nutrition Facts : Calories 353 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 202 milligrams sodium, Sugar 1 grams sugar, UnsaturatedFat 19 grams unsaturated fat

WALNUT SAUCE RECIPE



Walnut Sauce Recipe image

A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.

Provided by Nonna Box

Categories     Sauce

Time 20m

Number Of Ingredients 10

200 grams shelled walnuts
30 grams pine nuts
1 big slice white bread, crust removed
1 cup milk
½ clove garlic
3 tbsp Parmigiano-Reggiano
5 tbsp extra-virgin olive oil
coarse sea salt
10 leaves marjoram
40 grams ricotta cheese (optional)

Steps:

  • In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
  • In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
  • Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
  • Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
  • Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
  • Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
  • Add the olive oil and continue blending to obtain a thick, creamy sauce.

Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g

PASTA WITH WALNUTS



Pasta With Walnuts image

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.

Provided by FLKeysJen

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb linguine (or spaghetti or other long pasta)
salt, to taste
fresh ground pepper, to taste
1 cup walnut halves (or pecan halves)
1/2 cup loosely-packed fresh parsley (or basil leaves)
1 garlic clove, peeled
1/2 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
  • Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
  • Serve!

Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6

PASTA WITH WALNUTS AND OLIVE OIL



Pasta With Walnuts And Olive Oil image

Provided by Mark Bittman

Categories     easy, lunch, quick, pastas, main course

Time 20m

Yield 6 appetizer servings, or 3 to 4 main course servings

Number Of Ingredients 6

1 cup walnut or pecan halves
1/2 cup loosely packed parsley leaves, washed and dried
1 clove garlic
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 pound linguine, spaghetti or other long pasta

Steps:

  • Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
  • Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams

25 EASY WAYS TO USE WALNUTS



25 Easy Ways to Use Walnuts image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

5 Minute Candied Walnuts
Cinnamon and Walnut Porridge
Vegan Walnut Cheese Sauce
Basil Walnut Pesto
Apple Walnut Salad
Walnut Pasta Sauce
Chocolate Chip Walnut Pumpkin Bread
Best Ever Banana Nut Muffins
Cranberry and Walnut Stuffing
Carrot Slaw with Cranberries, Toasted Walnuts u0026amp; Citrus Vinaigrette
No-Bake Walnut Granola Bars
Blanched Kale With Walnuts and Raisins
Walnut Meat
Zucchini Walnut Fried Rice
Walnut Crusted Salmon Sheet Pan Dinner
Unbelievable Walnut Crusted Chicken
Walnut Brownie Protein Balls
Lemon-Walnut Quinoa u0026amp; Chickpea Salad
Coffee and Walnut Cake
Walnut Brownies
French Walnut-Caramel Tart
Chinese Walnut Cookies
Deliciously Moist Banana Bread Recipe
Salted Maple And Toasted Walnut Brittle
Applesauce Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a walnut recipe in 30 minutes or less!

Nutrition Facts :

WALNUT SAUCE



Walnut sauce image

Walnut sauce

Provided by Enrica

Categories     Ligurian recipes

Number Of Ingredients 9

1 cup of milk
1 big slice of white bread, crusts removed
2 cups (200 gr) of walnuts kernels
½ clove of garlic
1 tablespoon of parmesan cheese
5 tablespoons of light extra virgin olive oil
10 leaves of marjoram
Salt
Lukewarm water

Steps:

  • Put the bread in a bowl and cover with the milk. When it is completely wet, drain and squeeze it in your hands.
  • Put the drained bread in the blender along with the walnuts, the garlic, the leaves of marjoram, the parmesan cheese and 2 pinches of salt. Blend for a couple of minutes until the walnuts are well crumbled and it turns smooth.
  • Add 5 tablespoons of olive oil and lukewarm water as needed to obtain a thick creamy sauce.
  • When it's time to season the pasta (any kind of pasta: dry pasta, handmade pasta, ravioli or pansotti - of course) remember before seasoning to water down the sauce with 4-5 tablespoons of the hot water where the pasta is boiling and remember always, always, to save a cup of boiling water to add to the past just in case it remains too dry after seasoning.

VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE



Vegan Lemon Pasta With Pine Nuts and Broccoli Recipe image

Add this lemon pine nut cappellini recipe to your repertoire of quick and easy pasta dishes that you can turn to on a busy night when you want to fill up but just don't feel like cooking. If you don't have fresh broccoli on hand, raid your freezer and toss in some thawed frozen veggies, whatever you have on hand.

Provided by Jolinda Hackett

Categories     Entree     Dinner     Lunch

Time 25m

Yield 4

Number Of Ingredients 9

1/2 pound pasta
1 cup broccoli , chopped small and lightly steamed
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/2 lemon, zested
2 tablespoons pine nuts
Kosher salt, to taste
Freshly ground black peper, to taste

Steps:

  • Gather the ingredients.
  • Prepare pasta according to package instructions. Drain well.
  • Steam or microwave broccoli just until tender. Set aside.
  • Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
  • In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.

Nutrition Facts : Calories 224 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 1 g, Fat 14 g, ServingSize about 4 servings, UnsaturatedFat 0 g

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