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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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nuts, pasta

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Angel’s Hair Pasta With Lemon And Pine Nuts

(Gourmet, June, 1995)

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Broken Lasagna with Walnut Pesto

(Food & Wine, February, 2007)

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Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds

(Bon Appétit, December, 2004)

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Cavatappi Pasta Salad with Walnut-Sage Pesto

(Cooking Light, October, 2005)

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Chestnut Ravioli With Sage Browned Butter

(Gourmet, November, 2000)

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Chicken and Noodles with Peanut Sauce

(Cooking Light, May, 2002)

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Chicken Fettuccine with Nuts and Dill

(Bon Appétit, November, 2002)

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Cold Noodles with Tofu in Peanut Sauce

(Food & Wine, June, 2004)

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Cold Peanut Noodles with Tofu and Red Peppers

(Food & Wine, July, 2007)

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Farfalle with Baby Spinach, Walnuts, and Ricotta

(Bon Appétit, April, 2001)

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Farfalle with Mascarpone, Asparagus, and Hazelnuts

(Bon Appétit, April, 2004)

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Fettuccine and Tofu with Finger-Licking Peanut Sauce

(Cooking Light, April, 2001)

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Fettuccine With Artichokes, Sun-Dried Tomatoes And Walnuts

(Bon Appétit, November, 1997)

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Fettuccine with Walnut-Parsley Pesto

(Food & Wine, January, 2004)

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Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

(Bon Appétit, August, 2006)

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Comments:

On July 29, 2007, 10:40 pm pam said:

Got Zucchini? If you like raw zucchini then here's a pasta dish to try - Fettuccine tossed with a walnut, basil, and zucchini mixture. Serve with a salad and it makes a nice light summer meal. Slicing the zucchini is easiest, and fairly quick, with a mandolin, otherwise the prep work is straight forward.


Fusilli with Eggplant, Pine Nuts, Currants, and Capers

(Bon Appétit, May, 2002)

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Fusilli with Gorgonzola and Walnut Sauce

(Bon Appétit, November, 2006)

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Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

(Bon Appétit, January, 2000)

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Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

(Cooking Light, September, 2003)

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Lemon Pasta with Chicken and Pine Nuts

(Bon Appétit, July, 2000)

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Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes

(Bon Appétit, October, 2006)

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Linguine with Onion Confit, Goat Cheese, and Walnuts

(Cooking Light, March, 1995)

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Linguine With Parsley-Pecan Pesto Sauce

(Gourmet, February, 1999)

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Linguine With Pecan Arugula Pesto

(Gourmet, November, 2002)

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Linguine With Red Bell Pepper, Walnuts And Parmesan

(Bon Appétit, November, 1994)

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