Red Lentil Penne Pasta with Chorizo, Sofrito, Pine Nuts and Currants
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This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile.
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ZUCCHINI SALAD WITH MINT DRESSING AND ROASTED PINENUTS - VIDEO RECIPE
PLEASE SUBSCRIBE - This recipe is perfect for that uniquely delicious change from the normal boring salad - perfect to use up excess vegetables in your garden, quick and easy to prepare.
Ingredients:
3 large Zucchini
1/4 red pepper (capsicum)
2 finely chopped spring onion/shallot (1 for salad, 1 for dressing)
1 large cup of fresh mint leaves
1 large teaspoon minced garlic or 2-3 cloves finely chopped
1/2 cup olive oil
1 tablespoon red wine vinegar
pinch of red chilli flakes
1/2 teaspoon sea salt
freshly ground black pepper
juice of 1-2 limes, according to personal taste
Music is provided with permission: Cold Funk by Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0.
Recipe and Video Demonstration is provided with permission Zucchini Salad with Mint Dressing and Roasted Pinenuts by Jo Douglas at aussie-true-blue-recipes.com for sole upload and monetization purposes to Chris Stow, owner of
Pasta with Sardines, Currants, Green Olives, & Pine Nut Breadcrumbs
Pasta with Sardines, Currants, Green Olives & Lemon with Pine Nut Breadcrumbs
Serves 4
12 oz dried medium pasta, such as penne, bowties, or ziti
Kosher salt
2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 tbsp fresh thyme leaves, minced
1 small red chili, minced, or 1 pinch dried chili flakes
1 lemon, zested and juiced
¼ cup dry red wine
Freshly ground black pepper
2 tbsp dried currants
6-8 oz canned smoked sardines
½ cup mild green olives, such as Castelvetrano or Cerignola olives, pitted and roughly chopped
1 ½ tbsp capers, rinsed (optional)
Freshly grated Parmigiano Reggiano, for serving
1. Bring a large pot of salted water to a boil and add pasta; cook until al dente. Drain, reserving 1 cup of pasta cooking water. Toss pasta occasionally to prevent it from sticking.
2. Place a wide skillet over medium heat and add a thin layer of olive oil. When oil is shimmering, add the onions and saute until golden brown, about 5 minutes. Add garlic and cook until aromatic and beginning to color, 1-2 minutes. Stir in thyme, chili, and lemon zest and cook 1 more minute. Deglaze with wine and use a wooden spoon to scrape the brown bits off the bottom of the pan. Season with kosher salt and black pepper and stir in currants.
3. Stir in sardines, olives and capers and cook until warmed through, about 2 minutes. Add cooked pasta, ¼ cup pasta cooking water, and the juice of half the lemon. Toss until well combined; add more pasta water as needed. Taste and adjust seasonings. Serve with freshly grated parmesan and pine nut - breadcrumbs.
Pine Nuts & Breadcrumbs
2 tbsp olive oil
½ cup panko breadcrumbs
1 garlic cloves, thinly sliced
½ cup pine nuts, roughly chopped
¼ cup freshly grated pecorino romano or parmesan
Freshly cracked black pepper
1. Place a wide skillet over medium heat and add 2 tbsp olive oil. When oil is shimmering, add breadcrumbs, pine nuts, and garlic. Cook, tossing often, until golden brown, about 5 minutes. Transfer the mixture to a paper towel lined bowl, let cool, then remove towel and stir in freshly cracked black pepper and grated pecorino romano or parmesan cheese.
Spaghettini all'arrabbiata fresca | Gourmet Traveller
Australian Gourmet Traveller video recipe for spaghettini all'arrabbiata fresca by David Lovett from Sydney restaurant Uccello. Subscribe to our channel here:
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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
Pasta con le Sarde
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.