Pasta With Tomatoes Pine Nuts And Basil Food

PASTA WITH FRESH TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• 1 Warm a medium skillet over medium heat
• 2 Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes
• 3 Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt
• 4 Blend until smooth, scrape the sides and blend again
• 5 (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms
• 6 If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly
• 7 The sauce can be stored in a glass jar in the refrigerator for up to 1 month
• 8 )
• 9 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss to thoroughly combine
• 10 Taste, and add more salt and pepper, if needed
• 11 Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance)
• 12 Cook the pasta in a large pot of salted water according to the package directions
• 13 Drain the pasta well and return to the pot
• 14 Add the pine nut sauce and toss to evenly coat the pasta
• 15 Add the pasta to the bowl of tomatoes and gently toss to combine
• 16 Taste and season with more salt and pepper, if needed, and serve

PESTO PASTA WITH TOMATOES AND PINE NUTS

Steps:

• For the pesto, in a food processor or blender, finely chop basil,parsley, parmesan cheese, garlic ,salt and the 1/4 Cup of pine nuts.
• Add the olive oil and vinegar.
• Blend until it's the consistency of creamed butter.
• Toss warm pasta with pesto using as much or as little pesto as you prefer, but make sure to coat the pasta.
• Add chopped tomatoes, tossing well.
• Salt & pepper to taste.
• Serve in your favorite pasta bowl with toasted pine nuts.
• To toast the pine nuts, lightly brown them in your toaster oven or in a little olive oil until golden.

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS

Steps:

• In large pot boil pasta until al dente. Drain.
• In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
• Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
• Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES

Steps:

• Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
• Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

PASTA WITH TOMATOES, PINE NUTS AND BASIL

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
• Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
• Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
• Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
• Add half of the fresh chopped basil to hot pasta and mix everything well.
• When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

PINE NUT AND SUN-DRIED TOMATO PASTA RECIPE

Steps:

• Heat a large, heavy skillet over medium-high heat. Add 3 tbsp of the olive oil and swirl to coat the pan.
• Add the well-drained pasta and stir-fry until pasta begins to brown at the edges. Remove to a large bowl.
• To the skillet, add the remaining 2 tbsp of olive oil. Stir-fry the pine nuts and sun-dried tomatoes for 1 minute.
• Add to the pasta along with the parsley, basil , and Parmesan cheese. Sprinkle with kosher salt and freshly ground black pepper.
• Toss to combine and serve immediately.