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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was handed down to me by a friend I met years ago. She was born and lived in Italy for 20 years before moving to the states; and this was Mom's favorite recipe. Now, I updated with whole wheat pasta, but that is just something I enjoy. Apparently, this pasta dish was a very common side dish to many Italian dishes in their region. It is extremely light but so full of flavor, and definitely not very much too it. It is literally made in minutes. Ingredients:
12 ounces whole wheat pasta (spaghetti is what the original recipe called for, but i would think you could use something similar) |
2/3 cup pine nuts, toasted and chopped |
1 cup parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package) |
3 teaspoons garlic, minced |
1/4 cup olive oil |
2 lemons (zested and juiced) |
1/4 cup fresh parsley, fine chopped |
salt |
pepper |
Directions:
1. Nuts - First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.
2. Pasta - Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.
3. Garlic - In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.
4. Finishing - Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.
5. That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.
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