6 servings
Ingredients:
1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup walnuts, roughly chopped
2 tablespoons chopped fresh sage
1/2 cup freshly shaved Parmesan cheese
COMBINE pumpkin and butter in large bowl; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
BRING 6 cups salted water to boil in large pot, and cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
MELT butter in skillet over medium heat, cooking until it just starts to deepen in color. Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan.
Showing posts with label walnuts. Show all posts
Showing posts with label walnuts. Show all posts
Sunny Sweet Lasagna
Ingredients:
butter,
chicken broth,
lasagna,
leeks,
orange juice,
red pepper flakes,
spinach,
sweet potato,
thyme,
walnuts
4 servings
Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.
Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.
Zesty California Walnut Penne
Ingredients:
asiago cheese,
garlic,
green onion,
mushrooms,
oregano,
parsley,
penne,
plum tomatoes,
savory,
thyme,
walnuts
4 servings
Ingredients:
2 tablespoons olive oil
2 green onions, sliced diagonally
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 (28-ounce) can plum tomatoes
2 tablespoons dried oregano, thyme or savory or mixture of these
1/2 cup chopped Walnuts
1 pound penne pasta
1 cup freshly grated Asiago cheese
ground pepper
parsley
HEAT oil in large, heavy skillet over medium heat. Add onion and mushrooms and sauté, stirring, 5 minutes. Add garlic and sauté, 1 minute. Add tomatoes breaking up with wooden spoon, herbs and walnuts. Cook, stirring, 10 to 15 minutes. If mixture thickens too much, add a little chicken stock or red wine.
COOK pasta, stirring, 8 to 10 minutes. Drain well; return pasta to pot. Pour walnut-tomato sauce over pasta and toss to coat.
SPRINKLE with Asiago cheese and season to taste with pepper. Serve on heated plates. Garnish with parsley.
TIP: Serve this simple yet sensational meatless meal with cole slaw or tossed salad. Delicious!
Winter Vegetable Lasagne
Ingredients:
butternut,
carrots,
flour,
lasagna,
margarine,
milk,
onion,
parmesan cheese,
pine nuts,
provoleone cheese,
walnuts,
white raisins
8 Servings
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top
COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Spaghetti with Mushrooms, Goat Cheese and Rosemary
Ingredients:
extra virgin olive oil,
goat cheese,
leeks,
mushrooms,
rosemary,
spaghetti,
walnuts,
white wine
15 minutes to prepare
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped
SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped
SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.
Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese
Ingredients:
basil,
extra virgin olive oil,
garlic,
parmigiano cheese,
rotini,
sun-dried tomatoes,
walnuts
5 minutes to prepare
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
Piemontese-style Angel Hair
Ingredients:
angel hair,
exte,
extra virgin olive oil,
fontina cheese,
garlic,
leeks,
orange bell pepper,
parsley,
red bell pepper,
thyme,
walnuts,
yellow bell pepper
10 minutes to prepare
20 minutes to cook
4-6 servings
Ingredients
2 cups fresh parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup plus 3 tablespoon extra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 leeks, thinly sliced crosswise
2 garlic cloves, finely chopped
1 box (16 ounces) Angel Hair
8 ounces Fontina cheese, cut into small cubes
MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. Gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the pesto, bell pepper mixture, and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
SEASON the pasta to taste with salt and pepper, and serve.
20 minutes to cook
4-6 servings
Ingredients
2 cups fresh parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup plus 3 tablespoon extra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 leeks, thinly sliced crosswise
2 garlic cloves, finely chopped
1 box (16 ounces) Angel Hair
8 ounces Fontina cheese, cut into small cubes
MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. Gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the pesto, bell pepper mixture, and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
SEASON the pasta to taste with salt and pepper, and serve.
Light Pesto
Ingredients:
basil,
garlic,
lemon juice,
romano cheese,
spaghetti,
walnuts
5 Min to prepare
5 servings
INGREDIENTS
4 ounces Romano cheese, cut into 1-inch pieces
6 cloves garlic
2 2/3 cups loosely packed fresh basil leaves
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti
MIX Romano cheese and garlic in a food processor for 30 seconds. Then add the basil, nuts, salt and pepper; and process for about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined.
TOSS the spaghetti.
5 servings
INGREDIENTS
4 ounces Romano cheese, cut into 1-inch pieces
6 cloves garlic
2 2/3 cups loosely packed fresh basil leaves
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti
MIX Romano cheese and garlic in a food processor for 30 seconds. Then add the basil, nuts, salt and pepper; and process for about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined.
TOSS the spaghetti.
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