Spaghetti With Garlic Lemon And Pine Nuts Recipes

LEMON PINE NUT PASTA

Steps:

• 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.
• 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.
• 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.
• 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.
• That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.

EASY GARLIC LEMON PASTA (PASTA AL LIMONE)

Steps:

• Cook the pasta of your choice according to the package instructions (use slightly less water than you usually would, so it becomes starchier for adding to the sauce), minus 1-2 minutes. This should make it the perfect al dente consistency.
• Once cooked, drain the pasta, leaving around a cup (or slightly more) of the starchy pasta boiling water behind. This will help to make the lemon garlic pasta sauce. Of course, you won't need it all, but it's good to have, just in case.
• While your pasta cooks, mince or grate the garlic, and zest and juice the lemon.It's easier to zest the lemon first before juicing. I recommend zesting the entire lemon, as you can save any leftovers in the freezer to use that another time.
• In a large skillet, melt the butter over medium heat. Once melted, add the olive oil, garlic, lemon juice, and lemon zest. Then increase the heat slightly until the ingredients sizzle and allow it to cook, stirring regularly, for a further 30 to 40 seconds.
• Add the pasta water (I recommend using up to half a cup, you can always add more if desired after mixing in the pasta). Then, if using it, add the cream. This should be done just before mixing in the pasta.You can also optionally add the parmesan directly into the sauce at this point so it melts into it. However, I usually use it to garnish the dish when serving.
• Stir in the cooked pasta and continue to cook for just one to two minutes more until heated through.
• Then transfer to your plate/bowl and serve with some salt and pepper to taste, parmesan cheese, and optionally more lemon zest. You could also add an optional pinch of red pepper flakes and some finely chopped parsley to garnish! Then, it's time to enjoy the creamy lemon parmesan pasta!I recommend serving the garlic lemon pasta in warm bowls. That way, it will stay warmer for longer and won't cause the sauce to thicken prematurely. To do so, you can gently heat them in the oven until ready to serve or even in the microwave.
• Store: this lemon pepper pasta is best enjoyed immediately. However, you can save any leftovers in an airtight container in the refrigerator for up to 4 days.I don't recommend freezing the lemon noodles as the cream sauce won't freeze/ thaw particularly well, and the pasta may become mushy.Reheat: reheat the pasta either in the microwave or a saucepan with an extra splash of water, pasta water, or milk to bring the lemon garlic pasta sauce back to the correct consistency without the dish becoming dry.

PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS

Steps:

• Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
• Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
• When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
• Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
• As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
• For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS

Steps:

• Bring a large saucepan of salted water to a boil for pasta.
• In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.