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Summertime tagliarini
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Total Time:
30 minutes
Delightful lemon and pine nut pasta, perfect for sharing.
Ingredients:
  • 75 g pine nuts
  • 2 lemons juice and zest of
  • 1 bunch fresh flat-leaf parsley (30g) leaves picked, half finely chopped and half left whole
  • 135 ml extra virgin olive oil
  • 95 g Parmesan cheese freshly grated, plus extra for shaving
  • 30 g pecorino cheese freshly grated
  • 320 g good-quality tagliarini or tagliatelle
Instructions:
  • Smash half of the pine nuts into a paste, then combine with whole pine nuts, lemon juice, lemon zest, chopped parsley, and olive oil in a large heatproof bowl. Mix in Parmesan and pecorino to create a thick dressing-like sauce. Adjust flavors to achieve a zingy balance, season with black pepper, and adjust with more oil or Parmesan if needed. Place the bowl over a pot of boiling salted water to warm the sauce. Cook the pasta according to package instructions, then toss with the sauce and a little cooking water. The pasta heat will melt the cheese for a silky, fragrant finish. Add more water if the sauce is too thick. Serve with extra Parmesan and parsley. Enjoy immediately.

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