Pine Nut Brown Butter Recipes

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PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS



Penne with Brown Butter, Arugula, and Pine Nuts image

Provided by Giada De Laurentiis

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts (see Cook's Note)
2 tablespoons capers, rinsed and drained

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS



Ravioli W/Browned Butter, Sage or Basil and Pine Nuts image

The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons pine nuts, more if you like
1 (11 ounce) package smoked chicken and mozzarella ravioli, Costco, fresh
1/2 cup unsalted butter, salted works
1/4 cup fresh basil or 1/4 cup fresh sage leaf, chiffonade
1/3 cup parmesan cheese, freshly grated
salt (optional)

Steps:

  • Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
  • Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
  • In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
  • Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
  • Serve with freshly grated cheese at the table.

Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4

COD FISH WITH PINE NUT BROWN BUTTER



Cod Fish With Pine Nut Brown Butter image

Nice fish main course. Presentation is classy enough, it almost looks like something served in a restaurant! Easy and fast to prepare.

Provided by KitchenManiac

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

3 1/2 ounces butter
2 tablespoons lemon juice
4 tablespoons pine nuts, chopped roughly
4 cod fish fillets
steamed greens (I usually use asparagus, green beans and broccoli)
lemon wedge (to serve)

Steps:

  • Melt butter in a large pan over medium heat, till it is light golden in colour.
  • (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
  • Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
  • Serve fish on steamed greens with the brown pine nut butter as a sauce.
  • Serve with a lemon wedge.

GREEN BEANS WITH BROWN BUTTER AND PINE NUTS



Green Beans with Brown Butter and Pine Nuts image

Provided by Sandra Lee

Categories     side-dish

Time 13m

Yield 8 servings

Number Of Ingredients 6

2 (1-pound) bags cut green beans, frozen
2 tablespoons water
1 stick butter
1 teaspoon crushed garlic
1/2 cup pine nuts
Salt and freshly ground black pepper

Steps:

  • Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
  • Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
  • Serve immediately.

RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER



Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter image

Categories     Cheese     Herb     Nut     Pasta     Sauté     Vegetarian     Quick & Easy     Parmesan     Ricotta     Pine Nut     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups)
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 lb mafalde noodles, each noodle broken into thirds, or campanelle pasta
3 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup pine nuts (1 3/4 oz), coarsely chopped

Steps:

  • Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
  • While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
  • Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.

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  • Prepare the pasta according to package instructions. Before draining, reserve 1/2 cup of the pasta water and set aside.
  • In a sauté pan, melt 1 tablespoon of butter over medium low heat. Add the pine nuts and toss to coat. Stir periodically until the pine nuts are golden brown and fragrant. Add the garlic and stir for another minute. Set aside.
  • In a small saucepan, melt the remaining 6 tablespoons of butter. Turn the heat up to medium and whisk constantly until the butter begins to brown. You can push the color a bit (more brown color equals more flavor) but be careful that it doesn't burn. When the butter is nice and brown, add the chicken stock and whisk together briefly. Allow the sauce to reduce down by about half or until it reaches a desirable sauce consistency, about 5 minutes. Season with a bit of salt to taste.
  • In a large bowl, toss together the cooked pasta, pine nuts, garlic, brown butter sauce and lemon juice. Stir in the parmesan cheese. Add some of the reserved pasta water as needed to help the ingredients combine.


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