Lemon Pepper Nuts Recipes

Steps:

• Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
• Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
• Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

Steps:

• In large pan, combine cashews and sugar over medium high heat.
• Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts.
• Add pepper and continue to cook for an additional minute or two, until nuts are well glazed and pepper is well mixed inches
• Add lemon zest and stir until well mixed.
• Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool.
• Store in tightly-sealed container.

Steps:

• In large pan, combine cashews and sugar over medium high heat.
• Stir until sugar melts completely (about 5-7 minutes). Lower heat, and stir in lemon pepper.
• Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool.
• Store in tightly-sealed container.

Steps:

• Preheat oven to 300 degrees. Drain and rinse capers, and transfer to a paper-towel-lined baking sheet; gently pat with more paper towels. Let dry completely, about 1 hour.
• Heat oil in a medium saucepan until it registers 350 degrees on a deep-fry thermometer. Carefully add 1/4 cup capers, and fry, stirring, until golden brown, about 3 minutes. Using a long-handled slotted spoon, transfer capers to a paper-towel-lined baking sheet. Adjusting heat as necessary to maintain oil temperature, continue adding capers in 1/4-cup batches until all capers have been fried. Reserve 2 tablespoons cooking oil; let cool.
• In a bowl, toss nuts with reserved oil, lemon juice, and pepper. Spread mixture evenly on a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, about 25 minutes. Remove from oven; let cool, about 20 minutes. Sprinkle with lemon zest; toss with fried capers.

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)