Spaghetti con Pignoli Arrosto (Spaghetti with Roasted Pine Nuts)
Spaghetti with pine nuts is a quick vegetarian meal with tons of flavor!
Servings: 2
Ingredients
- 5-6 oz pasta, I think a strand pasta works best here, I used spaghetti
- 4 Tbsp olive oil
- 1/2 cup pine nuts, don't skimp
- 1/2 cup parsley leaves
- squeeze of fresh lemon juice
- shavings of Parmesan cheese
- fresh cracked black pepper
- finely shredded lemon zest for garnish, optional
Instructions
- Put the oil and pine nuts in a small skillet. Heat the oil and nuts. stirring constantly, until the nuts turn a nice deep brown. Don't walk away, they can burn quickly. If you feel it's getting too hot too fast, pull the pan up off the heat and continue to stir. You don't want high heat here--- low to medium is fine, and once the oil is hot the nuts will brown in just a minute or so.
- Cook the spaghetti in lots of salty water to just the al dente stage. You want it to be firm, not mushy.
- Drain the pasta and toss with about half of the oil and pine nuts, give it a good squeeze of lemon juice, add the parsley and several grinds of fresh black pepper.
- Divide the pasta between two bowls and top with the rest of the nuts and the shards of Parmesan. Add a little lemon zest if you want to be extra fancy.
Nutrition
Calories: 743 kcal · Carbohydrates: 58 g · Protein: 14 g · Fat: 52 g · Saturated Fat: 6 g · Polyunsaturated Fat: 15 g · Monounsaturated Fat: 27 g · Sodium: 14 mg · Potassium: 443 mg · Fiber: 4 g · Sugar: 3 g · Vitamin A: 1273 IU · Vitamin C: 20 mg · Calcium: 41 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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