Pasta con Limone e Pignoli
Instructions:
- 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.
- Enjoy Pasta con Limone e Pignoli