Made with lemon juice and zest, this pasta dish is light enough to complement just about any main dish. Or you can turn it into a complete meal by topping it with grilled or sautted shrimp or chicken and a green vegetable.
Ingredients
- 12 ounces angel hair pasta
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 3 cloves garlic, very finely chopped
- 2 tablespoons lemon zest
- Juice of 1 to 2 lemons (1/4 cup or so)
- 1 tablespoon table salt
- 2 cups grape tomatoes, halved
- 1/2 cup chopped fresh herbs such as basil, parsley, and mint
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
Instructions
- Bring a large pot of water to a boil for the pasta. Meanwhile, in a large skillet over medium-high heat, toast the pine nuts, stirring often, until they are golden brown, about 3 to 5 minutes. Then transfer them to a bowl.
- Reduce the heat under the skillet to medium and pour in the olive oil. Add the garlic and stir it often, until it softens and becomes fragrant, about 45 to 60 seconds. Remove the skillet from the heat and add the lemon zest and juice. Set the pan aside.
- When the water boils, season it with 1 tablespoon of salt and bring it back to a rolling boil. Add the pasta and cook it al dente (for about 4 to 5 minutes or as the package instructs).
- Spoon 2 tablespoons of water from the cooking pot into a small bowl and set it aside. Then drain the pasta well. Return the pasta to the pot. Pour the reserved cooking water and the lemon juice mixture over the pasta and toss it well. Add the tomatoes, herbs, and pine nuts.
- Season the mixture with the salt and pepper. Serve warm or at room temperature. Makes 6 servings.
