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How To make Pasta Salad with Currants Olives & Pine Nuts
1 lb Penne pasta
1 Garlic clove, quartered
1 ts Salt
1 c Packed stemmed fresh parsley
1/4 c Fresh lemon juice
1/4 c Red wine vinegar
1 ts Curry powder
1 ts Sugar
3/4 ts Ground cumin
1/2 ts Pepper
1 c Olive oil
1 Red onion
peeled, finely chopped 1 c Sliced Kalamata olives
:
(pitted) 2/3 c Dried currants
2/3 c Toasted pine nuts
Fresh parsley sprigs Cherry tomatoes Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer pasta to large bowl. Meanwhile, blend garlic and salt to paste in processor, scraping down sides of bowl occasionally. Add 1 cup parsley and mince. Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine running, gradually add oil through feed tube in thin steady stream. Pour dressing over pasta. Add onion, olives, currants and pine nuts to pasta and toss. Season with pepper. Cover and refrigerate until chilled, about 2 hours. (Can be made 1 day ahead.) Garnish salad with parsley sprigs and cherry tomatoes and serve. Edena Sheldon in "Bon Appetit" August, 1991 Posted by Karen Mintzias
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ROTINI PASTA WITH ROASTED CAULIFLOWER - #MeatlessMonday - Chef Lisa Schoen
In this recipe, we give you a #meatless option as well as an option for those who do eat meat!
Try out my recipe and let me know whFor today’s #MeatlessMonday recipe, we are going with a roasted cauliflower pasta!at you think? You can do it!
INGREDIENTS
Gluten Free Rotini Pasta
Reserve 1 Cup Pasta Water
2 Heads Cauliflower, cut into florets
Olive Oil
Smoked Paprika
Salt and Pepper to taste
4 Cloves Garlic, thinly sliced
1 Tablespoon Italian Seasoning
Red Pepper Flakes to taste
Salt and Pepper
1/2 Cup Chicken Stock
Zest of one Lemon
Juice of 1/2 Lemon
1 Tablespoon Butter
Basil Leaves for Garnish
Parmesan Cheese for Garnish
EVO
1/4 Cup Toasted Gluten Free Bread Crumbs
Crumbled Bacon for Garnish (optional)
DIRECTIONS
Preheat oven to 450 degrees.
Cook Pasta until al dente, drain and reserve 1 cup of pasta water.
On a sheet pan, combine cauliflower, olive oil, paprika and salt and pepper to taste. Roast in the oven 20-25 minutes until cauliflower is golden brown.
Remove and set aside.
In a large sauté pan, add sliced garlic and olive oil. Cook garlic until golden. Season with salt, pepper, Italian seasoning and chili flakes.
Deglaze pan with stock and stir to get any bits stuck to bottom of pan. Add cauliflower and pasta to pan. Stir to combine.
Add pasta water, lemon zest, lemon juice and butter. Garnish with basil, cheese and extra virgin olive oil.
Top with toasted bread crumbs.
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Recipe Chicken and Tomato Sauce With Basil and Pine Nuts on Pasta
Recipe - Chicken and Tomato Sauce With Basil and Pine Nuts on Pasta
INGREDIENTS:
●1 (14 1/2 ounce) can crushed tomatoes in puree
●1/4 cup chicken broth
●2 cups cubed cooked chicken breasts
●2 tablespoons pine nuts , toasted
●1/2 cup chopped fresh basil (or 1 teaspoon dried basil)
●2 tablespoons chopped fresh parsley
●1/2 teaspoon salt
●fresh ground pepper , to taste
●1 cup grated havarti cheese
●parmesan cheese
●8 ounces penne , cooked and drained
Recipe Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
Recipe - Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
INGREDIENTS:
●2 pounds boneless pork loin, cut into 1-inch cubes
●About 1 tablespoon kosher salt
●1/2 cup dried currants
●3/4 cup pine nuts
●1/2 cup plus 1 tablespoon extra-virgin olive oil
●2/3 cup garlic cloves, minced
●3 ounces arugula
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This recipe shows how to make a Sicilian classic, pasta con le sarde, which is pasta with sardines, pine nuts, and currants. The sardines featured are tinned sardines from Vital Choice.