I made this dish yesterday for Fourth of July to go with kepbabs (skewers of meat and vegetables.) It was light and delicious, so I wanted to share it with you! It’s delicious served all by itself or with just about any meal.
For this recipe you’ll need:
1-pound angel hair pasta (can substitute spaghetti if you’d like)
1 lemon (you’ll need the zest and the juice)
¼ – ½ cup olive oil (regular or extra-virgen)
¼ – ½ cup grated Parmigianno Reggiano cheese
Salt and pepper to taste
½ cup toasted pignoli nuts
¼ cup fresh parsley, chopped
To Make This Meal:
Cook pasta according to package directions. You don’t want it mushy, so try to cook it to al dente consistency.
While the pasta is cooking, zest one lemon. Then cut the lemon in half and squeeze the juice into a bowl. Set aside. In a small pan, toast the pignoli nuts over medium heat until they start to turn golden. Be careful-they can burn quickly.
Drain the pasta and place in a large bowl. Top with lemon zest and juice, olive oil, Parmigianno Reggiano cheese, salt, pepper, pignoli nuts, and fresh parsley. Toss lightly. Can be eaten hot or at room temperature.
Tips:
Broccoli, chopped cherry tomatoes, feta cheese, and/or roasted red peppers would make lovely additions to this pasta.
Chicken, steak, shrimp, or salmon would work well with in this pasta as well.
Adjust the olive oil and cheese amounts to suit your taste.