Type what you have

Ingredients

• ✓ pine nut
• basil
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Ingredients

• ✓ pine nut
• polenta
• marinara sauce
• pesto
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Ingredients

• ✓ pine nut
• basil
• salt
• parmigiano-reggiano cheese
• pecorino romano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Combine basil, Parmesan cheese, olive oil, pine nuts, and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice, if desired, and quickly pulse to combine.

By ANDERVAL

Ingredients

• ✓ pine nut
• olive oil
• garlic
• red swiss chard
• salt
• black pepper
• prosciutto

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
2. 2 Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.

By andiwaits

Ingredients

• ✓ pine nut
• olive oil
• onion
• garlic
• baby kale
• salt
• black pepper
• raisin

Instructions

1. 1 Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
3. 3 Remove from heat and stir in toasted pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

By L Brennan

Ingredients

• ✓ pine nut
• basil leaves
• parmigiano-reggiano cheese
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, cheese, and olive oil in a food processor. Pulse to combine. Add pine nuts, garlic, salt, and pepper. Pulse until mixture is smooth and blended.
2. 2 Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

By Bwoogie1

Ingredients

• ✓ pine nut
• parmesan cheese
• olive oil
• potato gnocchi
• olive oil
• zucchini
• mushroom
• grape tomato
• basil

Instructions

1. 1 Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
2. 2 Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
3. 3 Cook gnocchi according to the package directions; drain them in a colander set in the sink.
4. 4 Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
5. 5 To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

By Dawn Camacho

Ingredients

• ✓ pine nut
• olive oil
• chicken breast
• garlic
• sherry
• basil
• sour cream
• parmesan cheese
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook chicken for about 5 minutes, until lightly browned. Mix garlic and sherry into the skillet. Cook and stir until all liquid is reduced, chicken is no longer pink, and juices run clear.
2. 2 Mix pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce heat to low, and mix in basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

By JODIE4

Ingredients

• ✓ pine nut
• feta cheese
• basil pesto
• pork loin chop
• black pepper
• oregano
• garlic
• red pepper flakes
• thyme
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

By SDaisy2

Ingredients

• ✓ pine nut
• fennel bulb
• onion
• olive oil
• white wine
• linguine pasta
• tomato
• lemon
• parmesan cheese

Instructions

1. 1 Cut fennel bulbs in half, lengthwise; remove tough cores. Thinly slice fennel bulb halves lengthwise. Slice onions in half lengthwise; thinly slice onions lengthwise.
2. 2 Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine; increase heat to medium-high. Cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1/4 cup pasta water. Drain linguine; keep warm.
4. 4 Stir tomatoes into fennel mixture; cook until tomatoes soften, about 3 minutes. Stir lemon juice and pine nuts into fennel mixture.
5. 5 Stir linguine into fennel mixture; stir in reserved pasta water. Cook over high heat, stirring until hot and thoroughly combined, about 2 minutes. Top servings with Parmesan cheese.

By cookinwithmom

Ingredients

• ✓ pine nut
• basil
• olive oil
• sun-dried tomato
• olive oil
• garlic
• mushroom
• cayenne pepper
• salt
• bow tie pasta

Instructions

1. 1 Combine basil, pine nuts, and 1 tablespoon of olive oil in a small bowl; set pesto aside.
2. 2 Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
3. 3 Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto, sun-dried tomatoes, cayenne pepper, and salt; reduce heat to low and simmer sauce.
4. 4 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well. Toss pasta and sauce together until well coated.

By JFOCHTMAN

Ingredients

• ✓ pine nut
• white fish
• olive oil
• pepper
• salt
• basil
• olive oil
• garlic
• parmesan cheese

Instructions

1. 1 Preheat an air fryer to 355 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Brush fillets with 1 tablespoon olive oil; season with salt and black pepper. Place in the air fryer basket. Set timer for 8 minutes.
3. 3 Pick basil leaves; place into the bowl of a food processor or mortar. Add 1 cup extra-virgin olive oil, garlic, pine nuts, and Parmesan cheese; pulse or grind until turns into a sauce. Season with salt.
4. 4 Place fillets on a serving plate; drizzle with pesto sauce.

By Philips Canada

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• salt
• black pepper
• vegetable stock
• haricot vert
• russet potato
• trofie pasta
• lemon

Instructions

1. 1 Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
3. 3 Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
4. 4 Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
5. 5 Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

By Brian Genest

Ingredients

• ✓ pine nut
• raisin
• olive oil
• onion
• garlic
• tomato
• green olive
• caper
• swordfish steak
• salt
• pepper

Instructions

1. 1 Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
3. 3 Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

By Rockfishusa

Ingredients

• ✓ pine nut
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• black olive
• sun-dried tomato
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ pine nut
• olive oil
• onion
• garlic
• parsley
• bread crumb
• romano cheese
• raisin
• black pepper
• round steak
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ pine nut
• orzo
• olive oil
• butter
• garlic
• basil
• red pepper flakes
• baby spinach
• balsamic vinegar
• feta cheese
• tomato
• salt

Instructions

1. 1 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.
2. 2 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.
3. 3 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!

By ASCALESE

Ingredients

• ✓ pine nut
• all-purpose flour
• water
• egg
• olive oil
• salt
• garlic
• basil
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.
2. 2 Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
3. 3 Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.
4. 4 Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.
5. 5 Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
6. 6 Toss cooked trofie with pesto and serve immediately.

By Rachel Lerro

Ingredients

• ✓ pine nut
• olive oil
• pancetta bacon
• onion
• garlic
• red pepper flakes
• white wine
• chicken
• artichoke heart
• spinach
• orzo pasta
• balsamic vinegar

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
2. 2 Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
3. 3 Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
4. 4 Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
5. 5 Stir pine nuts and balsamic vinegar into pasta.

By Senoritapupnstuff

Ingredients

• ✓ pine nut
• brown rice
• water
• olive oil
• chicken breast
• salt
• olive oil
• garlic
• red pepper flakes
• spinach
• goat cheese
• lemon

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. 2 While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
3. 3 Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
4. 4 Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

By ccb1122

Ingredients

• ✓ pine nut
• linguine pasta
• bacon
• olive oil
• garlic
• oregano
• basil
• tomato
• green onion
• half-and-half
• parmesan cheese
• monterey jack cheese
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. 4 Serve sauce over pasta, and sprinkle with pine nuts.

By Jessica

Ingredients

• ✓ pine nut
• ricotta cheese
• spinach
• egg
• black pepper
• basil
• olive oil
• garlic
• zucchini
• toothpick
• water
• pasta sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make filling: Mix together ricotta cheese, spinach, egg, and pepper in a bowl until well combined. Set aside.
3. 3 Make pesto: Grind together basil, extra-virgin olive oil, and garlic into a chunky paste using a mortar and pestle. Add pine nuts to pesto; crush until nuts are coarsely ground. Set aside.
4. 4 Slice zucchini lengthwise into 18 strips using a mandoline. Lay 2 zucchini strips in the shape of a cross on a work surface. Drop a spoonful of filling in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, filling, and pesto.
5. 5 Spread a thin layer of pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, about 1/2-inch apart. Top each parcel with remaining pasta sauce. Sprinkle with Parmiggiano-Reggiano cheese.
6. 6 Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

By Buckwheat Queen

Ingredients

• ✓ pine nut
• raisin
• rigatoni pasta
• olive oil
• anchovy
• onion
• garlic
• broccoli
• saffron
• cinnamon
• bread crumb
• red pepper flake
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ pine nut
• linguine pasta
• broccoli
• parmesan cheese
• garlic
• olive oil
• lemon pepper seasoning
• chicken soup base
• olive oil
• tomato
• red pepper flake
• salt
• butter
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4. 4 Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5. 5 Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
6. 6 Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
7. 7 Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

By caterwauler

Ingredients

• ✓ pine nut
• egg
• heavy cream
• parmesan cheese
• penne pasta
• olive oil
• onion
• pancetta
• nutmeg
• salt
• black pepper
• flat leaf parsley
• parmesan cheese

Instructions

1. 1 Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.
4. 4 Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
5. 5 Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.
6. 6 Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

By KMOMMYZ

Ingredients

• ✓ pine nut
• chicken breast
• all-purpose flour
• olive oil
• garlic
• ginger
• bay leaf
• white wine
• balsamic vinegar
• honey
• orange juice
• lemon juice
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Coat chicken with flour.
2. 2 Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
3. 3 Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
4. 4 Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Divinity Turley

Ingredients

• ✓ pine nut
• lasagna noodle
• marinara sauce
• vegetable oil
• portobello mushroom
• spinach
• chicken
• ricotta cheese
• parmesan cheese
• oregano
• salt
• black pepper
• alfredo sauce
• mozzarella cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
3. 3 Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
4. 4 Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
5. 5 Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

By Rachel Hardy Cunningham

Ingredients

• ✓ pine nut
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• raisin
• garlic
• anchovy
• red pepper flakes
• sardine
• oil
• fennel frond

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ pine nut
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• tomato puree
• white vinegar
• sugar
• black olive
• raisin
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita