Tagliatelle with Parmesan, Pine Nuts and Lemon
The flavours of this simple appetizer or main course allow the characteristic of each ingredient to shine through.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 567 |
| pro | 20 g |
| total fat | 25 g |
| sat. fat | 5 g |
| carb | 67 g |
| fibre | 5 g |
| chol | 17 mg |
| sodium | 657 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 31% |
| vit A | 6% |
| vit C | 22% |
| folate | 85% |
Suggested Recipes
-
1/3 cup (75 mL) pine nuts
1/3 cup (75 mL) minced fresh parsley
3 tbsp (50 mL) extra-virgin olive oil
1 tbsp (15 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
12 oz (375 g) dry tagliatelle pasta or fettuccine
3/4 cup (175 mL) grated parmigiano-reggiano or parmesan
cheese
Preparation:
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.
Source
Canadian Living Magazine: February 2007
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