Tagliatelle with Parmesan, Pine Nuts and Lemon 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



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
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Tagliatelle with Parmesan, Pine Nuts and Lemon