Best Penne With Chard And Pine Nuts Recipes

PENNE WITH CHARD AND PINE NUTS

Steps:

• Bring large pot of lightly salted water to a rapid boil.
• Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
• Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
• Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
• Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
• Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
• Pour into serving bowl, sprinkle servings with parmesan cheese.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

SPINACH AND PINE NUTS WITH PENNE

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

PENNE WITH CHARD

Steps:

• Rinse the Swiss chard and chop it fine.
• Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
• While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
• Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS

Steps:

• Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
• While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
• In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
• Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
• To serve, divide among shallow bowls, and sprinkle with more cheese.
• Pine Nuts
• Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.