Ziti With Fresh Asparagus And Toasted Pine Nuts Recipes

Steps:

• Preheat oven to 350 degrees.
• Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
• Transfer to a small bowl to cool.
• Increase oven temperature to 450 degrees.
• Snap off the tough ends of asparagus.
• Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
• Spread in a single layer on a large baking sheet with sides.
• Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
• Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
• Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
• To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
• At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
• Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
• Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
• Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
• Add 2 cups meat sauce to the pasta; toss to coat.
• Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

Steps:

• Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
• Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
• Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
• Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

Steps:

• Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
• Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.

Steps:

• Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
• Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.