TAGLIATELLE WITH PARMESAN, PINE NUTS AND LEMON,
Hands-on time: 25 minutes Total time: 45 minutes Makes: 4 servings
This simple, rustic pasta recipe is ideal for those nights when the cupboard looks bare. Add a pinch of hot pepper flakes to the parsley-oil mixture if you like a little spice. ⅓ cup pine nuts ⅓ cup minced fresh parsley 3 tbsp extra-virgin olive oil 1 tbsp lemon zest 2 tbsp lemon juice ¼ tsp each salt and pepper 375 g tagliatelle or fettuccine ¾ cup grated Parmesan cheese In small skillet, toast pine nuts over medium-low heat, stirring often, until light golden, about 3 minutes. Let cool. Stir together ¼ cup of the parsley, oil, lemon zest, lemon juice, salt and pepper; cover and let stand for 30 minutes. Meanwhile, in large saucepan of boiling salted water, cook pasta according to package directions. Reserving ¾ cup of the cooking liquid, drain; return pasta to pan. Toss with lemon mixture, reserved cooking liquid, Parmesan and half of the pine nuts. Transfer to large bowl or platter; sprinkle with remaining parsley and pine nuts. PER SERVING: about 567 cal, 20 g pro, 25 g total fat (5 g sat. fat), 67 g carb, 5 g fibre, 17 mg chol, 657 mg sodium. % RDI: 21% calcium, 31% iron, 6% vit A, 22% vit C, 85% folate.