FBD

Pasta con Limone e Pignoli

ItalianVegetarianEasy15 minBy Northstar

Ingredients

Servings
4
  • 0.5 lb angel hair pasta or capellini
  • 1 0.5 tsp minced garlic
  • 0.5 cup olive oil
  • 0.5 cup pine nuts, toasted golden
  • 0.5 cup fresh lemon juice
  • 1 tbsp freshly grated lemon zest
  • 1 cup minced flat-leaf parsley
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper

Instructions

  1. 1

    Bring a large pot of salted water to a boil for the pasta.

  2. 2

    In a small saucepan, cook garlic in olive oil over moderately low heat, stirring, until softened. Transfer to a large bowl.

  3. 3

    Add pine nuts (crushing them lightly with the back of a fork), lemon juice, lemon zest, parsley, and salt and pepper to taste.

  4. 4

    Cook pasta until al dente. Reserve 2 tablespoons of cooking water, then drain well.

  5. 5

    Add pasta with reserved cooking water to the bowl. Toss with lemon mixture until absorbed. Serve warm or at room temperature.