Creamy Spinach Pine Nuts And Raisins With Pasta Recipes

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

Steps:

• Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
• Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.