Ricotta And Pine Nut Salad Recipes

RICOTTA, OLIVE AND PINE NUT SPREAD

Ricotta, Olive and Pine Nut Spread image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 15-ounce container whole milk ricotta cheese
1 cup large green olives, pitted (about 12)
1/2 cup pine nuts, toasted (2 1/2 ounces)* see Cook's Note
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 packed cup fresh flat-leaf parsley leaves
Serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite.

Steps:

In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

WATERMELON, ARUGULA, AND PINE NUT SALAD

Watermelon, Arugula, and Pine Nut Salad image

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Feta Watermelon Pine Nut Arugula Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 first-course servings

Number Of Ingredients 10

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Steps:

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

RICOTTA AND PINE NUT SALAD

Ricotta and Pine Nut Salad image

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Provided by Nigella Lawson

Categories easy, quick, salads and dressings

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups ricotta
1/3 cup (lightly packed) fresh basil leaves, more for garnish
Salt and freshly ground black pepper
3/4 cup pine nuts
8 to 10 cups (loosely packed) mixed salad leaves
2 heads Belgian endive, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Paprika

Steps:

Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.

COURGETTE, MINT, RICOTTA & CHILLI SALAD

Courgette, mint, ricotta & chilli salad image

This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes

Provided by James Martin

Categories Main course, Side dish, Starter

Time 40m

Number Of Ingredients 9

Ingredients

4 courgettes , sliced 2-3mm thick lengthways
3 tbsp olive oil
½ tbsp red wine vinegar
1 ½ red chillies , finely chopped
large handful mint , finely chopped
small knob of butter
2 tbsp pine nut
2 handfuls rocket leaves
100g ricotta

Steps:

Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side - you'll need to do this in batches - then transfer to a clean bowl. (See below left for griddling tips.)
Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

Nutrition Facts : Calories 204 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 7

Ingredients

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD

Watermelon, Ricotta Salata, Basil, and Pine Nut Salad image

Provided by Cat Cora

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Ricotta Watermelon Basil Pine Nut Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted

Steps:

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
*Available at supermarkets, Italian markets, and specialty foods stores.

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Bring a large pot of salted boiling water to a full boil. Add the penne pasta and cook according to package instruction for al dente.
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