Lemon Pine Nut Pasta Recipes

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

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.

PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS

Steps:

• Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
• Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
• Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.

LEMON PINE NUT TAGLIATELLE

Steps:

• 1. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix until well combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
• 2. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
• 3. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
• 4. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note). Serve with lemon wedges if desired for squeezing atop the pasta.
• Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.

VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE

Steps:

• Gather the ingredients.
• Prepare pasta according to package instructions. Drain well.
• Steam or microwave broccoli just until tender. Set aside.
• Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in lemon juice and lemon zest.
• In a large bowl, combine pasta, broccoli, olive oil, lemon and garlic and pine nuts , gently tossing to combine. Season generously with salt and pepper, to taste.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)