Spaghetti con Pignoli Arrosti (with Roasted Pine Nuts) is my own creation, but the Italian name gives it a bit more gravitas, which I think it deserves. The secret to the incredibly rich flavor of this pasta begins and ends with the roasted pine nuts. I toast them to a deep mahogany brown, which results in a robust flavor that permeates the entire dish.
I came up with this recipe accidentally— while I was assembling my Pasta Primavera Packets I added the pine nuts to the pasta first and I got the strongest urge to just stop right there and eat.
Of course pine nuts aren’t really nuts at all, they’re the seeds of the pine tree. They have a creamy sweet flavor when raw, but toasting brings out their complex rich flavor. It’s a little like the difference between raw and toasted sesame seeds, and if you’ve ever had toasted sesame oil, you’ll know the kind of intensity I’m talking about. I usually toast nuts and seeds in a dry pan on the stove or in the oven, but for this pasta I heat them in a good amount of olive oil, and the nuts and oil together make the ‘sauce’. The oil will actually turn a nice deep brown, but don’t worry, it’s not burned, it’s been colored by the toasted nuts.
This dish is about as simple as pasta gets; so simple that you’ll be surprised at how satisfying it is. I leave the parsley leaves whole, and shave little chunks of good Parmesan cheese right onto the finished dish so you can just toss and eat. It’s the ultimate effortless-chic little lunch for two.
This dish has a nice combination of textures, as well. Make sure to cook your pasta correctly, just to the al dente stage, and it will be slightly chewy. The pine nuts have a unique soft crunch, and finally there’s the firm bite of the thin chunks of Parmesan.
Toss half of the pasta with the hot nut and oil mixture, and spoon the rest of the sauce over each individual serving. This way you won’t lose all the nuts to the bottom of the pan or bowl.
If you like pine nuts I highly recommend trying this, it’s a winner. Pine nuts are expensive at regular grocery stores, so try Trader Joe’s or Costco for a better value.
Spaghetti con Pignoli Arrosto (Spaghetti with Roasted Pine Nuts)
Ingredients
Instructions
Nutrition
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sometimes the simplest things are the best… this is like a deconstructed pesto in a way and I love it… I adore pine nuts, they’re just so toasty!… beautiful work my friend!
I love toasted pine nuts in salads but I’ve never tried them on pasta, silly me. This looks so simple but so delicious!
Gorgeous, Sue! And the one recipe on my entire site with pine nuts, 4 yrs later (and it calls for 1/2 cup) I still get emails from people saying they’re too expensive and what else can they use. Nothing. 🙂 Glad you used them here!
I keep pine nuts in my freezer, as a staple. I love them toasted! This pasta is so simple and yet it looks so satisfying.
Ooh, I love it! This pasta does sound really easy–and really satisfying as well. Yay!
Mmmmmm…gorgeous, gorgeous, gorgeous! I can almost taste it from here, it sounds amazing. I love that deep color.
Just finished making pesto with leftover basil for the freezer and now have left over pine nuts! Your delicious looking recipe couldn’t have come at a better time! Thank you.
I’m with Mary – I gotta try this one! Your food is always so pretty – and this is not exception. Sounds and looks amazing – congratulations on a successful creation!
oooh, this one is going to be tried asap. I’ve been using pine nuts a lot lately and this sounds fantastic!
Toasted pine nuts have such a rich, buttery flavor. Can’t wait to try this lovely recipe, Sue. This is definitely a case of less being more.