Thursday, May 12, 2005

Fettuccine with Parmesan, Pine Nuts and Lemon

Fettuccine with Parmesan, Pine Nuts and Lemon (Adapted from Canadian Living)

1/3 cup minced fresh parsley, divided
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
12 ounces dry fettuccine
3 ounces fresh grated Parmigiano-Reggiano cheese
1/3 cup pine nuts, toasted

In a small bowl, stir together 1/4 cup parsley, olive oil, lemon zest, juice, pepper and salt - cover and let stand for 30 minutes.

Meanwhile, in large pot of boiling salted water, add pasta and cook according to package directions. Reserve about 3/4 cup of the cooking water, then drain the pasta well and return it back to the pot. Add parsley mixture, reserved water, cheese and half of the pine nuts - stir until well combined. Serve with a scattering of the remaining parsley and pine nuts.

Makes about 4 servings

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  1. I made this last night for dinner Joe - it was delicious!

  2. Amanda - Great! Thanks for the feedback.

  3. Hey Joe!! I was making this tonight for dinner and thought of you! This is one of my fave quick dinners when I am craving pasta. It is amazing how such simple ingredients can make such a delicious dish! Thanks again for posting this on the CLBB for me a while back! Kelli

  4. Kelli - Isn't it though? I love those kind of dishes! Glad you are still making it!