CAPELLINI WITH LEMON AND PINE NUTS (for four as a side dish)
1 pound capellini (angel’s hair pasta)
2-1/4 teaspoons minced garlic
6 tablespoons olive oil
6 tablespoons pine nuts, toasted golden
2 tablespoons grated lemon zest
6 tablespoons fresh lemon juice (about 1 lemon)
½ cup minced flat-leaf parsley leaves
- 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 zest, lemon juice, parsley and salt and pepper to taste.
- Cook pasta in boiling salted water until al dente, 4 to 5 minutes after the water returns to a boil, reserve 1 cup of the cooking water and drain pasta well.
- Add pasta with 2 tablespoons of the reserved cooking water to the bowl and toss with lemon mixture until it is absorbed. Add more cooking water only if pasta seems too dry. Serve pasta warm or at room temperature
from Gourmet Magazine, June, 1995