Lemon Pine Nut Tagliatelle

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   1.

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   Mince the parsley and place it in a large shallow bowl.

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   Add the oil, lemon zest, and pine nuts and mix until well combined.

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   Season with salt, cover, and let sit for at least 2 hours at room temperature.

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   2.

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   Bring a large pot of salted water to a boil over high heat.

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   Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes.

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   Drain, reserving 1/2 cup of the cooking water.

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   3.

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    Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed.

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    Season with salt and pepper and toss again.

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    4.

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    To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note).

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    Serve with lemon wedges if desired for squeezing atop the pasta.

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    Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta.

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    Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.