PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
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
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
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
This easy, sophisticated recipe will be a hit with everyone!
Provided by Abby Langer
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a walnut recipe in 30 minutes or less!
Nutrition Facts :
WALNUT SAUCE
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
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
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
More about "olive walnut pasta recipes"
GREEN OLIVE AND WALNUT PASTA - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
Reviews 1Category PastaAuthor Erica WalshCalories 391 per serving
- Fill large saucepan with water and set over high heat to bring to a boil. Once boiling, add 1 tablespoon of salt and the pasta. Cook until al dente, about 7 minutes, or according to time on package. Strain.
- While pasta cooks, set up a food processor with the blade attachment. Add garlic clove and chop. Scrape down sides, tear leaves of kale and add to the garlic along with a generous handful of parsley leaves. Add a splash of red wine vinegar along with 3 tablespoons of extra virgin olive oil. Process until finely chopped.
- Scrape sides again, add olives and walnuts. Pulse until mixture is homogenous but still chunky. Check seasoning and add salt, pepper or another splash of vinegar to taste. For a slightly looser sauce, add another tablespoon of olive oil.
- Once pasta is strained, place back in the pot used for cooking and toss with the walnut and green olive mixture until pasta is well coated. Check seasoning one last time and adjust as necessary. Scoop pasta with walnuts and green olives into serving bowls and top with grated parmesan cheese if desired.
OREGANO-WALNUT PESTO: THREE WAYS - KINGSTON OLIVE OIL …
From kingstonoliveoil.com
PASTA WITH WALNUT ANCHOVY SAUCE - FRAMED COOKS
From framedcooks.com
Reviews 2Category Main CourseCuisine ItalianTotal Time 20 mins
- Meanwhile, put the walnuts in a skillet over medium high heat until they start to toast. Scoop them out and give them a quick chop, and set aside.
- Add the oil to the skillet and heat over medium heat. Add the garlic and stir for about 30 seconds and then add the anchovies.
- Smoosh the anchovies with twith a fork until they begin to fall apart and melt into the oil. Add the walnuts, stir quickly and take the skillet off the heat.
PASTA WITH ANCHOVIES AND WALNUTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 413 per servingServings 6
- Bring the water and salt to a boil in a stockpot. Add pasta; cook 10 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until lightly browned, stirring frequently. Add anchovies, and cook 1 minute, stirring frequently. Remove from heat. Combine anchovy mixture, pasta, and reserved liquid; toss well to coat. Stir in walnuts; sprinkle with parsley.
RECIPE: WALNUT PESTO PASTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 470 per servingTotal Time 10 mins
- Combine garlic, basil, salt, pepper and walnuts in a food processor and pulse until combined, scraping down sides of food processor bowl as needed.
- Taste and adjust the seasoning, keeping in mind that cheese adds salt, so additional salt may not be needed.
WALNUT PESTO PASTA (READY IN 35 MINUTES!) - CHEF SAVVY
From chefsavvy.com
Reviews 4Category Main CourseCuisine ItalianTotal Time 35 mins
- While pasta is cooking add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. If needed add more oil to thin it out. Season with salt and pepper to taste.
- Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
- Heat the remaining tablespoon of oil in a large skillet (you can also use the pot the pasta was cooked in). Add the arugula and spinach mix and cook for 2-3 minutes over medium high heat until the greens have wilted.
OLIVE OIL AND BASIL PESTO WITH WALNUTS AND PARMESAN
From oliveoiltimes.com
5/5 (2)Servings 8Cuisine ItalianCategory Condiment
- Pulse the mixture to allow it chop evenly at the beginning and then let the processor or blender run until the pesto is well chopped and smooth.
EASY CHICKPEA & OLIVE PASTA | THE INFINEBALANCE FOOD BLOG
From infinebalance.com
5/5 (1)Total Time 20 minsCategory Main Course, PastaCalories 609 per serving
- While water bowls, chopped walnuts and parsley and add to a large serving dish. The dish should be deep enough to toss the cooked pasta. Also add tapenade, chickpeas.
- In a small skillet, on medium heat. Toast breadcrumbs and reserved 4 tablespoons of walnuts. Watch carefully as they will quickly burn. As soon as they start to become fragrant, add olive oil and remove from the heat and toss with remaining tablespoon of fresh parsley. Season with salt and pepper.
- Reserve 1/2 cup or so of pasta cooking liquid. Drain pasta and add to serving bowl with tapenade and walnuts mixture. Toss to evenly coat pasta with tapenade. Add a splash of cooking liquid if the pasta seems too dry. Not too much! Season with salt and pepper. Sprinkle each serving with toasted breadcrumbs.
WALNUT PASTA SAUCE - THE EDGY VEG
From theedgyveg.com
5/5 (17)Total Time 15 minsCategory MainCalories 512 per serving
HERBED PASTA WITH GARLIC AND WALNUTS — LIVING LOU
From livinglou.com
Reviews 1Calories 189 per servingEstimated Reading Time 2 mins
SPAGHETTI WITH LEMON AND TOASTED WALNUTS - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine ItalianCategory Entrees, PastaServings 8Calories 387 per serving
SIMPLE RECIPES: BROCCOLI WALNUT PASTA ...
From houstonfoodtruckfest.com
OLIVE OIL PASTA WITH WALNUTS, LENTILS, AND RED PEPPERS ...
From ohsheglows.com
WALNUT PESTO RECIPE JAMIE OLIVER WITH INGREDIENTS ...
From tfrecipes.com
OLIVE WALNUT PASTA RECIPES
From tfrecipes.com
OLIVE-WALNUT PASTA RECIPE | RECIPE IN 2021 | RECIPES ...
From pinterest.com
OLIVE-WALNUT PASTA RECIPE | RECIPE IN 2021 | YUMMY PASTA ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love