Recipe Details

Summary

Name: Pasta Con Limone E Pignoli

Category: Italian

1/4 pound angel's hair pasta or capellini

3/4 teaspoon minced garlic

2 tablespoons olive oil

2 tablespoons pine nuts, toasted golden

2 tablespoons fresh lemon juice

1−1/2 teaspoons freshly grated lemon zest

1/4 cup minced flat−leafed parsley leaves

Bring a large saucepan of salted water to a boil for pasta.

In a small saucepan cook garlic in oil over moderately low heat, stirring,

until softened and transfer mixture to a large bowl. Add pine nuts, crushing

them lightly with the back of a fork, lemon juice, zest, parsley, and salt

and pepper to taste.

Cook pasta in boiling water until al dente and, reserving 2 tablespoons of

the cooking water, drain well. Add pasta with the reserved cooking water to

bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or

at room temperature.