I need a pasta recipe using fresh pasta and pine nuts ?

I like to sautee garlic in some olive oil, toss in a can of canellini beans (most kinds of beans would probably work), and toss that with pasta. Then sprinkle pine nuts and parmesan on top. You could do it with meat instead of the beans too.

Fettuccine with eggplant, pine nuts and basil

Just leave out the eggplant!

Ingredients (serves 4)

1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 eggplant, cut into 1cm cubes

2 x 415g cans chopped tomatoes

400g fresh fettuccine pasta

1 tablespoon pine nuts, toasted (see hint)

1/2 cup small basil leaves

Method

Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.

Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.

Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.

Notes & tips

Hint: To toast pine nuts, preheat oven to 200°C. Spread nuts over a baking tray. Cook for 5 to 7 minutes or until golden.

Hope you like it

tossed salad with pine nuts

Ingredients:

5 cups spring mix salad greens

1 small red onion, thinly sliced

1 cup (4 ounces) crumbled blue cheese

1/2 cup pine nuts, toasted

1/4 to 1/3 cup raspberry vinaigrette

Directions:

In a large salad bowl, combine the greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 6-7 servings.

MOSTACCIOLI WITH SPINACH AND FETA

1 tbsp. butter

8 tbsp. olive oil

1/3 c. pine nuts

3 garlic cloves, minced

3 (10 oz.) pkgs. frozen chopped spinach, thawed, well drained

4 lg. plum tomatoes, seeded, finely chopped

1 lb. mostaccioli or penne pasta, freshly cooked

12 oz. Feta cheese, crumbled

Salt and pepper

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add pine nuts and garlic and saute until nuts are light and brown, about 5 minutes.

Add spinach and tomatoes and saute until heated through, about 3 minutes.

Place cooked mostaccioli in serving bowl. Add remaining 6 tablespoons oil to pasta and toss. Pour spinach-pine nut mixture over and toss to coat. Add Feta. Season with salt and pepper and toss thoroughly. Serve immediately.

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just do a pesto penne. boil up some penne, while its boiling grab a blender or food processer throw in spinach if u have to replace the basil, your favourite dry basil, olive oil, pine nuts and parmesan cheese, blend it up up. when your pastas done, throw it in , toss, serve and enjoy

If you dont' have shrimp, use chicken. If you dont' have chicke, just leave meat out of it for now.

Macaroni Grill Gemberetti Noci E De Pino

(now called Shrimp Portofino)

24 Jumbo Shrimp -- peeled and deveined

3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick

1 1/2 Tbsp. roasted pine nuts

6 handfuls fresh spinach leaves

6 C. cooked vermicelli pasta

4 Tbsp. Butter

2 Tbsp. fresh Garlic -- minced, up to 4

Lemon Butter Sauce

1 Tbsp. shallots -- minced

1 Tbsp. fresh garlic minced

1/2 C. dry white wine

1 C. Heavy Cream

1/2 C. Lemon juice -- freshly squeezed

1/8 tsp. White pepper

1 lb. lightly salted butter -- cut into -- tablespoons

Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.

In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.