Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Lemon and Pine Nut Tagliatelle




Source of Recipe


Italian Farmhouse Cookbook






List of Ingredients



• 1 cup (gently packed) fresh flat-leaf parsley, leaves
  
• 1/2 cup extra-virgin olive oil
  
• 2 lemons, zest only, cut into fine (julienne) strips
  
• 1/2 cup pine nuts
  
• fine sea salt
  
• 1-3/4 pounds fresh tagliatelle pasta
  
• freshly ground black pepper
  
• 1 lemon, cut into 6 wedges (optional)
  






Instructions



1. Lightly toast the pine nuts in a 350 degree oven for 3 to 5 minutes - checking them often as they can burn in an instant!
   
2. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix well until combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
   
   
3. Bring a large pot of salted water to boil over high heat. Add the tagliatelle, stir, and cook until it is al dente, 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
   
4. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
   
   
5. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving. (The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving).
   
   






Final Comments


Servings: 6 to 8