Bow Ties With Walnuts Butter Sage Recipes

BOW TIES WITH WALNUTS, BUTTER & SAGE

Steps:

• Place walnuts in large, dry nonstick skillet over medium heat.
• Cook 4-5 minutes, until toasted, shaking pan constantly.
• Remove walnuts, set aside.
• Cook pasta in boiling salted water according to package directions, about 10 minutes.
• When pasta is almost done, melt butter in large nonstick skillet over medium heat.
• Add sage, lemon juice, salt and pepper.
• Cook a minute or two to blend flavors.
• Remove from heat.
• Drain pasta, reserving 1/2 cup pasta cooking water, then add pasta to butter in skillet.
• Gradually add pasta water.
• Stir in cheese and toss to combine.
• Garnish with toasted nuts and serve.

TWISTED PASTA WITH BROWN BUTTER AND WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.
• In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.
• Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.

HARVEST BOW TIES

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 9-11 minutes. Cool slightly. Meanwhile, in a 6-qt. Dutch oven or stockpot, cook pasta according to package directions. Drain; return to pot., In a large skillet, heat oil over medium-high heat; saute mushrooms and onion until tender. Add garlic; cook and stir 1 minute. Separate strands of squash with a fork; add to skillet. Stir in tomatoes, spinach, salt and pepper; cook until spinach is wilted, stirring occasionally. Stir in butter and sour cream until blended., Add to pasta. Heat through, tossing to coat.

PASTA, CHICKEN AND SAGE CASSEROLE

Steps:

• Preheat oven to 350F.
• Heat the oil over moderate heat and add the celery, onions and garlic and saute for about 5 minutes or until softened.
• Add the chicken and stir for about another 5 minutes.
• Stir in the mushrooms and cook 2 to 3 minutes.
• Stir in the tomato sauce, sage, salt and pepper and simmer, stirring occasionally, about another 5 minutes or until vegetables are tender.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and cook according to package directions or until just tender.
• Remove from heat and drain well.
• Add the pasta to the skillet with the chicken and vegetables and stir gently to mix well.
• Spoon the mixture into a 13" x 9" baking dish or individual baking dishes.
• Sprinkle cheese over the mixture.
• Bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.
• Enjoy!