Spaghetti With Garlic Lemon And Pine Nuts Recipes

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.

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.

SPAGHETTI WITH LEMON, GARLIC AND PECORINO

Steps:

• Add the Pecorino-Romano pieces to a medium saucepan and cover with water (about 2 cups). Bring the water to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
• Meanwhile, add the garlic cloves to a small saucepan and add just enough water to cover. Bring the mixture to a boil, then turn off the heat and strain. Add the garlic cloves back to the same saucepan and repeat the process 2 more times. (This will bring out the natural sweetness of the garlic.) Allow to cool to the touch, then carefully shave very thinly on a mandoline.
• Bring a large pot of salted water to a boil. Add the pasta and cook to very al dente according to the package directions.
• Meanwhile, add the butter to a large saute pan and turn the heat on medium-high. Once the butter begins to melt, add the garlic and chile flakes. Let the butter melt and the garlic to fully bloom in the butter, about 1 minute. Strain the cheese stock directly into the saute pan, then stir and allow to come to a simmer. Add the cooked pasta and lemon juice to the sauce and finish cooking the pasta in the sauce. Add the chopped parsley and toss to combine.
• Pour the pasta into a serving bowl and top with the arugula, then drizzle with olive oil and salt to taste. Top with the burrata. Gently open the burrata just a touch, then serve immediately.

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.

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.

SPAGHETTI WITH LEMON & OLIVES

Steps:

• Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn't burn.
• Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.
• Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper. Add more lemon juice to taste - it should be fresh but not overly lemony. Serve with extra Parmesan.

SPAGHETTI WITH GARLIC, LEMON, AND PINE NUTS

Steps:

• Prepare spaghetti according to package instructions (make sure you salt the water before adding the pasta). Meanwhile, toast pine nuts in a dry, large skillet over medium heat, stirring constantly, until they are fragrant and being to turn a golden brown color. Remove pine nuts from heat and set aside. Add oil to the skillet and turn heat to medium high. Add garlic to the pan and saute until it begins to turn golden brown (do not let it burn, as this will produce a bitter taste). Add lemon juice to the skillet and cook until reduced a bit. Remove the skillet from the heat. Once the pasta is done cooking, drain it and reserve 1/2 cup of the cooking water. Return the skillet with the garlic and oil to the heat and turn up to medium-high. Add pasta and enough of the cooking water to loosen the sauce (to your taste). As pasta and sauce are cooking together, add black pepper (again, to your taste - the more pepper the better, in my opinion). You can also add a little more oil, if the sauce is too dry for your taste. Remove skillet from the heat and add the parsley and cheese. Toss mixture and serve immediately with extra cheese.