Pignoli & Pasta

Pignoli & Pasta

The secret to the rich flavor of this pasta begins and ends with incredible flavor of roasted Gurley’s pine nuts.  Customer Dave P. provided this recipe that is a winner!

Pignoli & Pasta

Pignoli & Pasta

Ingredients

  • 3 Tbsp butter
  • 3 fluid ounces olive oil
  • 3 cloves garlic, minced
  • 1-2oz. pkg. Gurley’s Pine Nuts
  • 15 ounces black or Kalamata olives, sliced
  • 3 Tbsp capers, rinsed, minced
  • 1 Tbsp basil, minced
  • 1 Tsp oregano, minced
  • 1 Tsp parsley, minced
  • 1 pound pasta, any shape
  • Salt, to taste
  • Black pepper, ground, to taste
  • 2 ounces Parmesan cheese, grated

Instructions

  1. Combine the butter with the olive oil and heat over medium heat in a large sauté pan.
  2. Add the garlic and pine nuts.
  3. Reduce heat to low and cook until the nuts are lightly roasted.
  4. Add the olives, capers, basil, oregano and parsley.
  5. Toss until heated through.
  6. Cook the pasta in a large saucepot of boiling salted water until al dente.
  7. Drain well.
  8. Toss the pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly.
  9. Season to taste with salt and pepper.
  10. Sprinkle each portion with grated Parmesan cheese.