Pasta With Bacon Cheese Lemon And Pine Nuts Recipes

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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

LEMON PASTA WITH CHICKEN AND PINE NUTS



Lemon Pasta with Chicken and Pine Nuts image

Yield Makes 4 to 6 Servings

Number Of Ingredients 8

2 tablespoons plus 2/3 cup canola oil or vegetable oil
3/4 pound skinless boneless chicken breast halves
12 ounces lemon-pepper fettuccine or regular fettuccine
2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
  • Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

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

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