Best Linguini With Scallops Sun Dried Tomatoes And Pine Nuts Recipes

Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts image

Provided by dicentra

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
3/4 lb linguine
6 tablespoons olive oil
1 1/2 lbs sea scallops
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces
6 garlic cloves, minced
6 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes

Steps:

Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1

Pasta With Sun-Dried Tomatoes and Pine Nuts image

Provided by Anna Haines

Categories Penne

Time 30m

Yield 1 bowl of pasta, 6-8 serving(s)

Number Of Ingredients 13

3 quarts water
3 tablespoons olive oil
6 garlic cloves, thickly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup pine nuts
1 cup sun-dried tomato
1/2 cup onion, chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1/4 teaspoon salt
1/2 teaspoon black pepper
1 lb pasta (penne)
1/4 cup romano cheese

Steps:

Bring water to a boil in a large pot, and cook pasta.
add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
Cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
stir in wine and boil until wine is reduced by half, about 1-2 minute.
Pour in chicken stock, salt, pepper and bring to a boil.
reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
remove from heat and sprinkle with cheese -- SERVE!

Nutrition Facts : Calories 525.3, Fat 19.2, SaturatedFat 3.6, Cholesterol 11.7, Sodium 506.1, Carbohydrate 68.6, Fiber 4.3, Sugar 7.6, Protein 17.6

Pasta with Pine Nuts and Sun-Dried Tomatoes image

Provided by Rosemary M. Wyman

Yield Serves 4

Number Of Ingredients 6

12 ounces fusilli or other spiral-shaped pasta
5 tablespoons olive oil
2/3 cup pine nuts, toasted
2/3 cup chopped drained oil-packed sun-dried tomatoes (about 3 ounces)
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

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.