Orzo & Pignoli ( Pasta & Pine Nuts) Recipes


ORZO & PIGNOLI ( PASTA & PINE NUTS)

The recipe comes from Light and Easy Diabetes Cuisine. Food exchange: 2 starch/bread exchange + 1 fat exchange.

Recipe From food.com

Provided by Barb G.

Time 20m

Yield 6 serving(s)

Steps:

  • Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes.
  • Drain in a colander.
  • Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts.
  • Cook until golden, about 5 minutes.
  • Add basil.
  • Toss with orzo, season with salt and pepper to taste.
  • Heat through and serve.


Orzo & Pignoli ( Pasta & Pine Nuts) image

Number Of Ingredients: 5

Ingredients:

  • 8 ounces orzo pasta or 8 ounces other small shell pasta (such as mini shells)
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons pine nuts (pignoli)
  • 1 tablespoon dried basil
  • salt and pepper


ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS

Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.

Recipe From allrecipes.com

Provided by ASCALESE

Time 30m

Yield 8

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
  • Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  • Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!


Elegant Orzo with Wilted Spinach and Pine Nuts image

Number Of Ingredients: 12

Ingredients:

  • 1 (16 ounce) package uncooked orzo
  • ½ cup olive oil
  • 2 tablespoons butter
  • ½ teaspoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • 1 cup pine nuts
  • 1 (10 ounce) bag baby spinach
  • ⅛ cup balsamic vinegar
  • 1 (8 ounce) package crumbled feta cheese
  • ½ fresh tomato, chopped
  • salt to taste


ORZO WITH SPINACH AND PINE NUTS

I have shared this salad many times with the teachers at my school. They enjoy it so much that they ask me to bring it in. It's best to put the tomatoes on the salad just before serving so they won't wilt from the heat and moisture. In my opinion, the dish would not be as delectable if you substitute another vinegar for the balsamic vinegar.-Kate Whitehead, Lindenhurst, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 12 servings (3/4 cup each).

Steps:

  • In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.


Orzo with Spinach and Pine Nuts image

Number Of Ingredients: 13

Ingredients:

  • 1 package (16 ounces) orzo pasta
  • 1 cup pine nuts
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 2 packages (6 ounces each) fresh baby spinach
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup balsamic vinegar
  • 2 cups crumbled feta cheese
  • 1 large tomato, finely chopped


ORZO WITH SPINACH AND PINE NUTS

Recipe From foodnetwork.com

Provided by Food Network

Yield 6 servings

Steps:

  • Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
  • In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
  • In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.


Orzo with Spinach and Pine Nuts image

Number Of Ingredients: 7

Ingredients:

  • 3 tablespoons olive oil
  • 2 large bunches spinach, leaves only, well washed
  • Salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 3 cloves garlic, finely chopped
  • 3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
  • 2 cups dried orzo pasta


LEMONY ORZO SALAD WITH FETA AND PINE NUTS

I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.

Recipe From food.com

Provided by angelcakes

Time 25m

Yield 10-12 serving(s)

Steps:

  • If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
  • Boil water in a 6-8 quart pot with optional flavor cubes.
  • Add orzo and cook until tender.
  • Drain orzo in colander and rinse with cold water.
  • Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
  • Then toss in the rest of the ingredients.
  • Season with salt and pepper to taste.
  • You can add more lemon juice if you like it really lemony.
  • Chill salad for 3-4 hours before serving.


Lemony Orzo Salad with Feta and Pine Nuts image

Number Of Ingredients: 9

Ingredients:

  • 1 lb orzo pasta
  • 2 bouillon cubes (optional)
  • 3 lemons, juice of
  • x lemon, zest of
  • 3 tablespoons olive oil
  • 1/2 cup pine nuts
  • 1 cup feta cheese, crumbled
  • 1/2 cup chopped basil leaves
  • salt and pepper


ORZO WITH BASIL AND PINE NUTS

Recipe From cooking.nytimes.com

Provided by Colette Rossant

Time 20m

Yield Six to eight servings

Steps:



Orzo With Basil And Pine Nuts image

Number Of Ingredients: 5

Ingredients:

  • 3 tablespoons olive oil
  • 2 ounces pine nuts
  • 1 cup chopped fresh basil
  • Salt and pepper
  • 1 pound orzo


ORZO, PINE NUT, AND FETA SALAD

Recipe From epicurious.com

Yield Makes 8 side-dish servings

Steps:

  • Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
  • Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.


Orzo, Pine Nut, and Feta Salad image

Number Of Ingredients: 6

Ingredients:

  • 1 pound orzo
  • 3 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 cup pine nuts, toasted
  • 1 1/4 cups feta (6 ounces), crumbled
  • 1 cup thinly sliced scallion greens


ANGEL HAIR PASTA WITH PIGNOLI

Serves 2 as an entree, or 4 as a first course.

Recipe From allrecipes.com

Provided by Jackie

Yield 3

Steps:

  • Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
  • Cook noodles in boiling salted water until al dente. Drain.
  • Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.


Angel Hair Pasta with Pignoli image

Number Of Ingredients: 8

Ingredients:

  • ¾ cup pine nuts
  • ½ cup clarified butter
  • 1 ¼ cups heavy whipping cream
  • 2 ⅓ tablespoons butter
  • 1 pinch ground nutmeg
  • salt to taste
  • 1 pinch freshly ground white pepper
  • 1 (8 ounce) package angel hair pasta


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