Lemon Pasta with toasted pine nuts
Autumn is the most underrated season, a time when you can take a break over a long weekend to slow down and explore. The cooler days are perfect for going bush, trying a new cafe or restaurant, or staying in and cooking an easy meal – so this week’s recipe is for just that very reason!
The recipe
Lemon Pasta with toasted pine nuts
- Serves
- 4
- Prep Time
- 10 mins
- Cooking Time
- 10 mins
Ingredients
- 250 grams of spaghetti
- Salt
- 1/4 cup of pine nuts
- 3 tablespoons of unsalted butter, at room temperature
- Zest of one lemon
- 1/4 cup of lemon juice
- Pepper
- 1/2 cup of parmigiano reggiano
Method
- Bring a large pot of water to a boil over high heat. Before adding the pasta, add about a tablespoon of salt to flavor the water. Add the pasta and cook until the al dente time listed on the box.
- While the pasta is cooking, place the pine nuts in a small frying pan over medium heat. Stirring often, toast the pine nuts until they become fragrant and golden brown, about two to three minutes. Set aside.
- When the pasta is done cooking, drain it, add the butter, lemon zest, juice, and a few pinches of salt to the pan. Add the pasta back to the pan and stir to combine. Plate the pasta and top it with freshly cracked pepper, parmigiano reggiano and the toasted pine nuts.
SpaghettiButterVegetarian