Best 6 Parmesan Walnuts Recipes

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Indulge in a symphony of flavors with Parmesan Walnuts, where the nutty crunch of walnuts harmonizes perfectly with the savory, umami richness of Parmesan cheese. These delightful treats make for an irresistible snack, a tasteful addition to salads, or an elegant garnish for pasta dishes. With three tempting variations to choose from, you'll find the perfect recipe to suit your taste buds. Air Fryer Parmesan Walnuts offer a quick and healthy alternative, while Classic Parmesan Walnuts deliver a satisfying crunch and cheesy flavor. For a zesty twist, try Spicy Parmesan Walnuts that pack a pleasant punch. Embark on this culinary adventure and discover the irresistible charm of Parmesan Walnuts.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER



Asparagus With Walnuts, Parmesan and Brown Butter image

Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 bunch asparagus (about 3/4 pound), ends trimmed
3 tablespoons unsalted butter
1/4 cup chopped walnuts
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves, preferably lemon thyme
1 ounce Parmesan, finely grated (1/4 cup)
Kosher salt, as needed
1/4 teaspoon black pepper

Steps:

  • Steam the asparagus until just tender, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN



Roasted Pear and Arugula Salad with Walnuts and Parmesan image

This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

Provided by Gay Gilmore

Categories     Pears

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 firm pears (I favor Bartlett)
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt
freshly ground black pepper
7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
4 ounces parmesan cheese
1 cup walnuts

Steps:

  • Preheat oven to 500 F and put baking sheet in the oven to heat too.
  • Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  • Toss pear with butter and sugar.
  • Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  • Flip and roast until tender and deep brown, 5 more minutes.
  • Let pears cool.
  • Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  • Whisk the olive oil, vinegar, salt and pepper together.
  • Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  • Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  • Chop walnuts coarsely and sprinkle on top.

PARMESAN WALNUTS



Parmesan Walnuts image

I love this Parmesan walnuts recipe because it's quick, easy and an alternative to high-calorie croutons. You can also make a double batch and package the walnuts for gifting. - Karen Orvis, Plainville, Connecticut

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 teaspoons butter
1/2 cup coarsely chopped walnuts
1/8 teaspoon cayenne pepper
1 tablespoon grated Parmesan cheese

Steps:

  • In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 33 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein. Diabetic Exchange

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER



Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)
Nonstick cooking spray
1/2 cup grated Parmesan
1 tablespoon butter
1/2 cup unsalted butter, softened
1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced
1/2 cup chopped yellow onion
2 cloves fresh garlic, minced or 2 teaspoons jarred, minced
1 teaspoon dried thyme
6 cups reduced-sodium chicken broth
1 cup dry white wine
1/2 chopped fresh parsley leaves
Salt
Freshly ground black pepper
1 cup lowfat milk
1 cup andouille sausage
1 cup chopped arugula
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
  • Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
  • Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
  • While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
  • Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
  • Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN



ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN image

Categories     Salad

Yield 6

Number Of Ingredients 10

4 Tablespoons extra-virgin olive oil *
2 Ounces thinly sliced prosciutto
1 Tablespoon honey
3 Tablespoons balsamic vinegar * *
1⁄2 Cup dried figs
1 Small shallot
table salt ground black pepper
8 Ounces arugula , stemmed (if needed) and lightly packed (about 8 cups) * * *
1⁄2 Cup toasted chopped walnuts
2 Ounces Parmesan cheese * * * *

Steps:

  • Prepare Ingredients 1. Cut 2 ounces prosciutto into 1/4-inch-wide ribbons. 2. Remove stems from 1/2 cup dried figs and chop fruit into 1/4- inch pieces. 3. Very finely mince 1 small shallot to yield 1 tablespoon. 4. If using arugula bunches, remove stems, then wash and dry leaves. 5. Chop enough walnuts to yield 1/2 cup. 6. Shave 2 ounces Parmesan into thin strips with vegetable peeler. Toast Nuts and Cook Prosciutto 7. Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl. 8. Wipe out empty pan with paper towel. 9. Heat 1 tablespoon olive oil in empty pan over medium heat. 10. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. 11. Using slotted spoon, transfer to paper towel-lined plate and set aside to cool. Soften Figs and Make Dressing 12. Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. 13. Stir in figs. 14. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. 15. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 16. Let cool to room temperature. Toss Salad and Serve 17. Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. 18. Divide salad among individual plates. 19. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

WALNUTS AND PARMESAN SPREAD



Walnuts and Parmesan Spread image

From Real Simple. I serve this with sliced, toasted baguettes and alongside chickpeas and balsamic vinegar tapenade and smashed peas with mint tapenade so that everyone choose their own topping for their bruschetta

Provided by Ariella

Categories     High Protein

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup walnuts
1 cup grated parmesan cheese (don't use anything that comes in a green can!)
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup olive oil

Steps:

  • Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
  • Can be made ahead of time and refrigerated, but bring to room temp before serving.

Nutrition Facts : Calories 269.3, Fat 26.6, SaturatedFat 4.9, Cholesterol 11, Sodium 337.1, Carbohydrate 2.7, Fiber 1, Sugar 0.5, Protein 7

Tips:

  • Choose high-quality ingredients. Use fresh Parmesan cheese, walnuts, and butter for the best flavor.
  • Toast the walnuts before using them. This will enhance their flavor and make them more crunchy.
  • Grate the Parmesan cheese finely. This will help it distribute evenly throughout the dish.
  • Use unsalted butter if possible. This will allow you to control the amount of salt in the dish.
  • Don't overcook the pasta. Cook it al dente, or slightly firm to the bite, to prevent it from becoming mushy.
  • Serve the pasta immediately. This will prevent it from sticking together and becoming dry.

Conclusion:

Parmesan walnut pasta is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover Parmesan cheese and walnuts. With its rich, nutty flavor and creamy texture, this pasta dish is sure to please everyone at the table. So next time you're looking for a simple but delicious pasta recipe, give this one a try.

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