ROASTED CHESTNUT & HERB PESTO PASTA WITH MUSHROOMS
This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
- Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.
Nutrition Facts : Calories 582 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
ITALIAN SAUSAGE & CHESTNUT PASTA
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
Provided by Jane Hornby
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
- When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
- Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.
Nutrition Facts : Calories 576 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
CHESTNUT-HAZELNUT PASTA
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
- Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.
CHESTNUT PASTA
Chestnuts are no longer just roasted by an open fire. Now, I have a great chestnut pasta recipe. It takes a while to prepare, but it's a labor of love and an unmatched sensation to your taste buds. Enjoy! Buon Appetito!
Provided by LADOLCEVITA
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
- Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut into long pasta 1/4" wide. Dry for 30 minutes.
- Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5 minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 25.9 g, Cholesterol 54.2 mg, Fat 20.8 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 254.1 mg, Sugar 2.2 g
CHESTNUT PASTA
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Suggested Shapes and Sauces
- Be sure to try chestnut pappardelle with Butter, Dried Chestnut, and Rosemary Sauce (page 121). Rosemary and chestnuts have an established affinity; fresh rosemary often adorns castagnaccio, the famed rustic chestnut bread of Tuscany.
CHESTNUT PASTA
A very nice and different taste in pasta. Makes a very nice give away. I usually serve this pasta with none too heavy sauces, that do not dampen the peculiar chestnutty taste/flavour. Try serving it with butter, sage and parmesan shaves. Delicious!
Provided by Eismeer
Categories European
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all dry ingredients in a bowl.
- Add eggs and start kneading.
- Knead until dough is smooth and shiny. You might need a bit of lukewarm water according to size of eggs.
- Let dough rest for about an hour (best in the fridge).
- Shape in your favourite pasta type and either cook at once or let dry for a couple of days.
- Store in an airtight container.
Nutrition Facts : Calories 942.5, Fat 16.2, SaturatedFat 5, Cholesterol 558, Sodium 1379.7, Carbohydrate 153.7, Fiber 5.4, Sugar 1.1, Protein 39.5
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