Spaghetti With Fresh Basil Pine Nuts Chicken And Cheese Recipes

EVERYDAY PESTO RECIPE

Steps:

• In a food processor, combine the basil, Parmesan, nut of choice, garlic, salt, pepper, and lemon juice. Pulse several times to mince the ingredients.
• Add about 1/2 of the oil to the food processor and process until very fine.
• Gradually add the remaining oil, to taste, pulsing until smooth (you may need more or less oil, depending on your preferred texture for the pesto). Taste for seasoning and add additional salt, pepper, and/or lemon juice to taste. Pulse to combine completely if additional seasoning is used.
• Store in fridge. The olive oil based pesto will begin to firm in the fridge, so bring it out to come to room temperature if you want it more oily.

PASTA WITH FRESH TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

CHICKEN AND TOMATO SAUCE WITH BASIL AND PINE NUTS ON PASTA

Steps:

• In a saucepan over medium heat, combine the first 8 ingredients; simmer, uncovered, 5 minutes.
• Add in Havarti cheese and stir until cheese is melted.
• Serve sauce over pasta; sprinkle with Parmesan cheese.

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
• Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
• Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
• Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
• Add half of the fresh chopped basil to hot pasta and mix everything well.
• When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

ANGEL HAIR PASTA WITH FETA AND PINE NUTS

Steps:

• mise en place ~ gather ingredient
• warm plates
• bring water to boil - add salt
• toast pine nuts - set aside
• coarsely crumble feta - set aside
• shave parmesan - set aside
• dice and deseed tomato - set aside
• mince garlic and shallot - set aside
• measure out parmesan - set aside
• chiffonade parsley and basil - set aside
• When pot of water it is boiling -
• Add oil to a skillet, when it shimmers, add shallots, just to soften.
• Add garlic - just until fragrant about 20 seconds - careful not to burn.
• Drop angel hair in the pot of salted boiling water for 1 minute to soften.
• Add diced tomatoes to skillet - just to warm through - about 45 seconds
• Off heat - Add in parsley, basil, crumbled feta, salt, and pepper - stir gently.
• Add a little pasta water if needed to loosen dish.
• Remove angel hair from boiling water; drop into skillet toss gently.
• Taste for salt - (remember feta can be salty)
• Place on a warmed plate - when plating use tongs; twist pasta into a mound - this will help hold the heat.
• Top with toasted pine nuts and shaved Parmesan.
• Your welcome.

SPAGHETTI WITH FRESH BASIL, PINE NUTS, CHICKEN AND CHEESE

Steps:

• Add oil to skillet over medium heat. When the oil is hot, add garlic and chicken and cook until cooked through. Reduce heat to low. Stir in shredded basil leaves and allow them to wilt - approximately 30 seconds. Pour in the stock and simmer liquid gently while you cook the pasta. Cook the pasta until al dente. Drain pasta and add it to the skillet with the basil. Toss well to coat the pasta. Add the pine nuts, cheese, salt and some pepper, and toss again. About 20 minutes prep time.