Tested till perfect Tagliatelle with Parmesan, Pine Nuts and Lemon

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/3 cup 1/3cuppine nutpine nuts
  • 1/3 cup 1/3cupminced fresh parsley
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tbsp 1tbspfinely grated lemon rind
  • 2 tbsp 2tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 12 oz 12ozTagliatelle or fettuccine pasta
  • 3/4 cup 3/4cupgrated Parmigiano Reggiano cheese or Parmesan cheese
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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 Information Per serving: about

cal 567 pro 20g total fat 25g sat. fat 5g
carb 67g fibre 5g chol 17mg sodium 657mg

% RDI:

calcium 21 iron 31 vit A 6 vit C 22
folate 85
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