Tagliatelle with Parmesan, Pine Nuts and Lemon

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tagliatelle with Parmesan, Pine Nuts and Lemon

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