Pine Nut Tagliatelle Recipes

NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO

Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto image

Make and share this Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto recipe from Food.com.

Provided by Glutton

Categories Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 lbs roasting chickens
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 fresh rosemary sprigs, minced
1/3 cup sultana, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.)
2 -3 tablespoons of chopped fresh parsley

Steps:

Preheat the oven to 350°F.
Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
Heat the pine nuts in a small skillet, browning them slightly.
For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Nutrition Facts : Calories 804.6, Fat 42.7, SaturatedFat 9.8, Cholesterol 188.6, Sodium 134.3, Carbohydrate 63, Fiber 3.3, Sugar 7.3, Protein 41.9

LEMON PINE NUT TAGLIATELLE

Lemon Pine Nut Tagliatelle image

Provided by Susan Herrmann Loomis

Categories Citrus Herb Nut Pasta Vegetarian Dinner Lemon Pine Nut Party Noodle Parsley Boil Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup (gently packed) fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Zest of 2 lemons, cut into fine (julienne) strips
1/2 cup pine nuts, lightly toasted
Fine sea salt
1 recipe fresh pasta dough cut into tagliatelle (about 1 3/4 pounds)
Freshly ground black pepper
1 lemon, cut into 6 wedges (optional)

Steps:

1. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix until well combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
2. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
3. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
4. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note). Serve with lemon wedges if desired for squeezing atop the pasta.
Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.

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