Farfalle Ai Pignoli Con Lemone(Easy Sauce While Pasta Cooks)

1. 1

   Boil 5 quarts water in a large pot.

2. 2

   In a double boiler, melt the butter.

3. 3

   Stir in the pignoli nuts or walnuts, lemon zest and dry vermouth or cognac.

4. 4

   Maintain at low heat until pasta is ready (al dente).

5. 5

   Drain the pasta and place in a serving bowl.

6. 6

   Add the sauce and serve with grated riggiano, parmesiano and cracked pepper.

7. 7

   Guests will rave.

* Per serving · 4 servings · Values may vary.

No additional tips available.