The flavours of this simple appetizer or main course allow the characteristic of each ingredient to shine through.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
- 1/3 cup pine nut
- 1/3 cup minced fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 oz Tagliatelle
- 12 oz fettuccine pasta
- 3/4 cups grated Parmigiano Reggiano cheese
- 3/4 cups grated Parmesan cheese
In small skillet, toast pine nuts over medium-low heat, stirring often, until lightly golden, about 3 minutes. Let cool.
In bowl, combine 1/4 cup (50 mL) of the parsley, olive oil, lemon rind and juice, salt and pepper; cover and let stand for 30 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 3/4 cup (175 mL) cooking liquid, drain and return to pot. Toss with parsley mixture, reserved cooking liquid, cheese and half of the pine nuts. Transfer to warmed platter; sprinkle with remaining parsley and pine nuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 657 mg
- Protein 20 g
- Calories 567.0
- Total fat 25 g
- Cholesterol 17 mg
- Saturated fat 5 g
- Total carbohydrate 67 g
- Iron 31.0
- Folate 85.0
- Calcium 21.0
- Vitamin A 6.0
- Vitamin C 22.0