FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
- Good source of: Folate, Copper, Magnesium, Calcium
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
BROCCOLI, WALNUT AND BLUE CHEESE PASTA
Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
- Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.
Nutrition Facts : Calories 758 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.82 milligram of sodium
PENNE WITH BLUE CHEESE, PESTO, WALNUTS, AND ASPARAGUS
I cut this out of the newspaper. It is great, but I would only recommend this for pesto lovers. This can be made with feta cheese instead of blue cheese.
Provided by Jamie Lynne
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
- Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
- Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
- Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
- During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.
Nutrition Facts : Calories 436, Fat 22.8, SaturatedFat 3.6, Cholesterol 6.3, Sodium 127.9, Carbohydrate 51.5, Fiber 9.3, Sugar 1.5, Protein 11.8
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
NOODLES WITH WALNUT AND BLUE-CHEESE PESTO
Steps:
- 1. Cook pasta 8 minutes 2. In food processor, combine walnuts, blue cheese, parsley, garlic, salt and pepper. Process briefly until all are chopped. 3. With the processor running, drizzle the oil into the mixture, adding just enough to make a thick, smooth pesto about the consistency of hummus. 4. Toss the noodles with the pesto. Can be refrigerated up to a day and served at any temperature.
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- In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
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- Preheat oven to 400 degrees. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.
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