Summer Tagliatelle with Parsley and Pine Nuts
- 4 ounces pine nuts
- juice and zest of 2 lemons
- 1 large bunch fresh flat-leaf parsley, minced (reserve some leaves for topping the pasta)
- 1 cup good quality extra virgin olive oil
- 2 1/2 ounces Parmesan cheese, grated
- 1 ounce Pecorinio cheese, grated
- Kosher salt and freshly ground black pepper
- 1 pound taglietelle pasta
- This recipe is vegetarian
- Produce
- Flat-leaf parsley, fresh (1 large bunch)
- Lemons, juice and zest of (2)
- Pine nuts (4 ounces)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, good quality extra virgin (1 cup)
- Pasta & Grains
- Taglietelle pasta (1 pound)
- Dairy
- Parmesan cheese, grated (2 1/2 ounces)
- Pecorinio cheese, grated (1 ounce)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 30, 2012 (8 months ago).
81 people saved this recipe.
