Pine nuts are a delicious and versatile ingredient that can add a unique flavor and texture to any pasta dish. Whether you’re looking to add some crunch to your spaghetti or a nutty flavor to your fettuccine, pine nuts are the perfect addition.
But how do you use them in your pasta dishes?
In this article, we’ll explore some creative ways to incorporate pine nuts into your pasta recipes, from classic pesto to creamy lemon pasta.
So grab a fork and get ready to elevate your pasta game with the help of these tasty little nuts!
How To Use Pine Nuts In Pasta
1. Classic Pesto Pasta
One of the most popular ways to use pine nuts in pasta is by making a classic pesto sauce. Simply blend together fresh basil, garlic, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth. Toss the pesto with your favorite pasta and enjoy!
2. Creamy Lemon Pasta
For a creamy and tangy pasta dish, try making a lemon pasta with pine nuts. Cook your pasta according to package instructions and reserve some of the starchy pasta water. In a separate pan, melt butter and sauté garlic before adding lemon zest, lemon juice, and cream. Add some of the reserved pasta water to create a smooth sauce and toss with the cooked pasta. Top with fried pine nuts, basil, black pepper, and more lemon zest for added flavor.
3. Spinach and Pine Nut Pasta
Add some greens to your pasta dish by sautéing spinach with crushed red pepper flakes and butter in a large skillet. Toss cooked spaghetti with the spinach mixture, toasted pine nuts, freshly grated Parmesan cheese, and season with sea salt and freshly cracked pepper.
4. Tomato and Pine Nut Pasta
For a simple yet flavorful pasta dish, cook onion until tender in vegetable oil before adding chopped tomato and garlic. Add tomato sauce, dried basil, white wine, peppercorns, and Parmesan cheese before tossing with cooked spaghetti, arugula, cherry tomatoes, and toasted pine nuts.
Classic Pesto With Pine Nuts
One of the most popular ways to use pine nuts in pasta is by making a classic pesto sauce. This sauce is incredibly easy to make and can be used in a variety of different dishes. To make this sauce, you will need fresh basil leaves, garlic, Parmesan or Romano cheese, olive oil, and pine nuts.
To begin, place the basil leaves and pine nuts into the bowl of a food processor and pulse several times until coarsely chopped. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly pour in the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Once all of the ingredients have been blended together, add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese when ready to use.
Pine Nut And Spinach Linguine
If you’re looking for a healthy and flavorful pasta dish, try making pine nut and spinach linguine. This recipe is easy to make and packed with nutrients.
To start, cook the linguine according to the package instructions in well-salted boiling water. Reserve 1/2 cup of the cooking water before draining the pasta. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add spinach and crushed red pepper flakes, stirring constantly for about 30 seconds. Then add minced garlic and butter, and cook for another 30-45 seconds until the spinach is just wilted.
Next, add the drained linguine and 1/4 cup of the reserved cooking water to the skillet, tossing to coat the pasta. Add toasted pine nuts and freshly grated Parmesan cheese, and season with sea salt and freshly cracked pepper to taste. Pour the pasta into a serving bowl and top with more grated Parmesan cheese and black pepper if desired.
This dish is not only delicious but also nutritious. Pine nuts are a great source of protein, fiber, and healthy fats, while spinach is packed with vitamins and minerals like iron and vitamin K. Plus, this recipe is vegetarian-friendly!
Creamy Lemon Pasta With Pine Nuts
If you’re looking for a creamy and zesty pasta dish that’s easy to make, try this recipe for creamy lemon pasta with pine nuts. Start by cooking your pasta according to package instructions and reserving some of the starchy pasta water. In a separate pan, melt butter and sauté garlic before adding lemon zest, lemon juice, and cream. Add some of the reserved pasta water to create a smooth sauce and toss with the cooked pasta.
To add some crunch and flavor, top the pasta with fried pine nuts. Simply heat up some oil in a pan and fry the pine nuts until they’re golden brown. Then, sprinkle them on top of the pasta along with some fresh basil, black pepper, and more lemon zest for added flavor.
This dish is perfect for a quick lunch or light dinner, and the combination of creamy ricotta cheese, tangy lemon, and crunchy pine nuts is sure to satisfy your taste buds. Give it a try and see for yourself how delicious it can be!
Pine Nut And Ricotta Stuffed Shells
If you’re looking for a more indulgent pasta dish, try making pine nut and ricotta stuffed shells. This dish is perfect for a cozy night in or for impressing guests at a dinner party. Start by preheating your oven to 350 degrees F. Prepare the pasta shells according to the instructions on the package, then rinse and cool.
In a large bowl, mix together 600g fresh ricotta cheese, 500g frozen spinach (thawed and drained of excess liquid), 1 tablespoon of finely chopped parsley, and salt and pepper to taste. Lightly crush a handful of pine nuts and add them to the mixture for added texture and flavor.
In a separate saucepan, combine 500g of tomato and basil sauce (or passata) with 1 tablespoon of tomato paste. Simmer the sauce for 8-10 minutes until slightly thickened.
Coat a 9×13-inch pan with olive oil and pour about 1 1/2 cups of the sauce into the bottom of the pan. Fill each pasta shell with the ricotta mixture and arrange them in the pan (6 rows x 4 rows). Drizzle the remaining sauce on top of the shells. Sprinkle a blend of cheddar, mozzarella, and parmesan cheese on top of the shells.
Bake the stuffed shells in the oven for 30 minutes or until they are hot and bubbling. Let cool for a few minutes before serving.
This dish is rich and satisfying, perfect for a chilly evening. The addition of lightly crushed pine nuts adds a nutty flavor and crunchy texture that complements the creamy ricotta filling. Serve it with a simple green salad or garlic bread for a complete meal.
Pine Nut And Basil Cream Sauce For Gnocchi
If you’re looking for a delicious and easy way to use pine nuts in pasta, try making a pine nut and basil cream sauce for gnocchi. This recipe requires only a handful of ingredients and can be made in under 30 minutes.
To start, you’ll need fresh Italian basil, pine nuts, garlic, Parmesan cheese, olive oil, and of course, gnocchi. If you’re feeling adventurous, you can even make your own homemade gnocchi using a simple step-by-step guide.
Begin by toasting the pine nuts lightly in a dry skillet and setting them aside. If you’re making homemade gnocchi, prepare it according to your recipe and set it aside. In a large heavy-bottomed saucepan over medium heat, add wine and minced garlic. Cook for about a minute while stirring continually to avoid burning the garlic.
Reduce the heat to medium-low and whisk in heavy cream. Cook for about a minute to thicken the sauce before turning the heat to low and adding the pesto. Whisk everything together until fully combined before adding the gnocchi and gently stirring to coat. Cover and cook for about 3 minutes.
Sprinkle in Parmesan cheese, salt, and pepper before covering again to allow the cheese to melt and the gnocchi to finish warming up. If the sauce is too thick, add water one tablespoon at a time until it reaches your desired consistency. Serve with toasted pine nuts and an extra sprinkle of Parmesan cheese if desired.
This pine nut and basil cream sauce is perfect for any pasta dish but pairs particularly well with gnocchi due to its creamy texture. It’s also incredibly versatile – you can substitute store-bought potato gnocchi with frozen cauliflower gnocchi or any gluten-free variety if needed.
Leftovers can be stored in the refrigerator for up to five days or frozen for up to three months. When reheating, add a few tablespoons of water to loosen up the sauce as needed.
Roasted Vegetable And Pine Nut Penne
Roasted Vegetable and Pine Nut Penne is a delicious and easy-to-make pasta dish that’s perfect for busy weeknights. This recipe features roasted broccoli, pine nuts, and balsamic butter that add a unique flavor to the dish. To prepare this dish, start by heating the oven to 400°F and placing the broccoli on a baking sheet. Toss it with oil, salt, and pepper before roasting it for 8 minutes. Then add pine nuts and roast for an additional 2 to 3 minutes until the broccoli is tender and the pine nuts are fragrant.
While the broccoli is roasting, simmer balsamic vinegar in a small saucepan until it reduces to 3 tablespoons. Stir in brown sugar and pepper before removing from heat. Cook penne in boiling salted water until just done, reserving 1 cup of cooking liquid before draining the pasta. Toss the cooked penne with butter, vinegar, roasted broccoli, pine nuts, Parmesan cheese, and salt. Add a little cooking liquid if necessary to keep the pasta moist.
This dish can be served with additional Parmesan cheese on top. It can also be made with other green vegetables like asparagus or zucchini instead of broccoli. The recipe is perfect for those who want a quick and easy pasta dish that’s packed with flavor and healthy ingredients.