Walnutpearspaghetti Food

BROCCOLI AND WALNUT SPAGHETTI

Steps:

• Put bread and walnuts in food processor and process to coarse crumbs.
• Put spaghetti on to cook by packet instructions, four minutes from the end lob in the broccoli.
• Heat 3 tbsp of the oil in a pan and fry the breadcumb mixture until lightly toasted add garlic, parsley and lemon zest.
• Drain the pasta and broccoli and toss everything together.
• Serve drizzled with the oil and lemon juice.

BRIE AND WALNUT SPAGHETTI

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil.
• Add spaghetti and cook until al dente.
• Reserve 1/3 cup cooking liquid and drain pasta in a colander.
• Return pasta to kettle with reserved liquid.
• While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes.
• Add garlic and cook, stirring, until golden, about 30 seconds.
• add broccoli mixture, Brie, and walnuts (and other ingredients if used), tossing until cheese is just melted.
• If desired, season with salt and pepper.

WALNUT SAUSAGE PATTIES

Steps:

• In a food processor, pulse the nuts to a coarse crumb. Add the oats, maple syrup, brown sugar, sage, thyme, salt, rosemary, cayenne, nutmeg, red pepper, eggs and some black pepper and continue to pulse just until the mixture comes together into a thick batter. There should still be some coarse bits of oats and walnuts.
• Heat a generous layer of oil in a skillet over medium-high heat. Dollop 2 tablespoons of batter per patty into the skillet, allowing at least 1 inch between patties, flatten them slightly and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side, another 4 minutes. Transfer to a plate lined with a paper towel to soak up excess oil. Repeat with the remaining batter.

WALNUT & PEAR SPAGHETTI

Steps:

• Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
• Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
• Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
• Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
• Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
• Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

WALNUT PESTO

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

GORGONZOLA AND WALNUT SPAGHETTI

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
• Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
• Add the garlic and nuts; cook 5 minutes.
• Remove garlic when it gets golden brown.
• Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
• Drain pasta well and add it to the sauce.
• Add sage; toss to coat pasta in sauce and walnuts; serve.

PASTA WITH CREAMY GARLIC AND WALNUT SAUCE

Steps:

• Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth.
• Cook pasta according to package directions, drain.
• Toss with sauce.
• Garnish with additional walnuts and seasoning if desired.
• Serve immediately with additional cheese.

WALNUT PASTA SALAD

Steps:

• Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
• Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
• Toss the sauce with the noodles; add walnuts and toss again.
• Season to taste with salt and pepper.
• Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.

WALNUT PEAR SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Combine the pears and dressing in a large serving bowl. Cover and refrigerate until chilled. , Just before serving, add greens to pear mixture; toss to coat. Sprinkle with walnuts.

RAW WALNUT PATE

Steps:

• Soak walnuts in water for 6-8 hours.
• Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
• Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
• If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).

WALNUT PETITES

Steps:

• Beat together cream cheese and butter with an electric mixer until smooth. Sift in flour and a pinch of salt and stir until mixture forms a dough. Divide dough into quarters, then chill, each wrapped in plastic wrap, at least 1 hour.
• Preheat oven to 350°F.
• Make 12 balls from each piece of dough. Press each ball into bottom and up sides of a mini-muffin cup to form a pastry shell. Chill until ready to fill.
• Whisk together eggs, brown sugar, and a pinch of salt until blended, then stir in walnuts. Fill each pastry shell with 1 teaspoon filling.
• Bake in batches in middle of oven until filling is bubbling and pastry is light brown, 25 to 30 minutes. Run a sharp knife around edges of pastries, then transfer to a rack and cool.

WALNUT PEAR PIE

Steps:

• Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
• Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
• Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
• Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.

WALNUT DELIGHTS (KOEKA)

Steps:

• Preheat oven to 350 degrees.
• Butter and flour 8 x 8 inch baking pan.
• In a large mixing bowl. Mix graham crackers crumbs, sugar and baking powder.
• Beat egg yolks lightly, add to the dry ingredients and stir. Stir in walnuts and vanilla. Mix well.
• Beat egg whites in a separate bowl with a pinch of salt until stiff. Gently fold into the graham cracker mixture. Pour into baking pan.
• Bake untill golden brown, about 25 minutes.
• Let cool in pan, cut into bars.
• Serve with Ice cream or Whipped Cream on top.