Penne With Wilted Lettuce Pine Nuts And Parmesan Recipes

Steps:

• Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
• Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

Steps:

• In a small skillet over medium heat or on a baking sheet in a moderate oven, toast pine nuts until golden and aromatic. Stir frequently and watch closely! Set aside.
• In a large pot of salted, boiling water, cook penne pasta until al dente.
• Meanwhile, in a large skillet over medium high heat, heat olive oil until shimmering.
• Add onion and saute until tender and just beginning to brown.
• Add garlic and saute for a minute or until fragrant. Do not allow garlic to brown.
• Add pepper flakes, salt and black pepper.
• Add romaine lettuce and saute until tender and wilted.
• Add pasta and pine nuts; toss well.
• Remove from heat, dish and sprinkle with grated Parmesan cheese.