Best Lemon Pine Nut Tagliatelle Recipes

Lemon Pine Nut Pasta image

Provided by SarasotaCook

Categories Spaghetti

Time 25m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

12 ounces whole wheat pasta (Spaghetti is what the original recipe called for, but I would think you could use something similar)
2/3 cup pine nuts, toasted and chopped
1 cup parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package)
3 teaspoons garlic, minced
1/4 cup olive oil
2 lemons (zested and juiced)
1/4 cup fresh parsley, fine chopped
salt
pepper

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.

Nutrition Facts : Calories 689, Fat 37.4, SaturatedFat 7.5, Cholesterol 22, Sodium 392.9, Carbohydrate 71.7, Fiber 1.8, Sugar 1.8, Protein 25.8

Lemon Pine Nut Tagliatelle image

Provided by Susan Herrmann Loomis

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup (gently packed) fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Zest of 2 lemons, cut into fine (julienne) strips
1/2 cup pine nuts, lightly toasted
Fine sea salt
1 recipe fresh pasta dough cut into tagliatelle (about 1 3/4 pounds)
Freshly ground black pepper
1 lemon, cut into 6 wedges (optional)

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.

Lemon Pasta with Chicken and Pine Nuts image

Yield Makes 4 to 6 Servings

Number Of Ingredients 8

2 tablespoons plus 2/3 cup canola oil or vegetable oil
3/4 pound skinless boneless chicken breast halves
12 ounces lemon-pepper fettuccine or regular fettuccine
2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard

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.)