Bright bursts of flavor from the lemon zest combine with gentle notes of spice from red pepper flakes. This pasta has just the right amount of flavor to stand on its own as a main dish, however won’t overpower an entree when served as a side dish.
1 pound dried linguine
1/3 cup olive oil
6 cloves garlic (finely minced)
pinch red pepper flakes
1/3 cup flat leaf parsley (minced)
3 ounces grated parmesan
zest from 1/2 lemon
2 tablespoons white wine (Pinot Gris)
handful of toasted pine nuts (chopped)
3/4 cup reserved pasta water
Cook the pasta to al dente in a large pot of boiling salted water. While the pasta cooks, heat a large pan over medium heat and add the olive oil.
When oil is hot, add garlic and saute and stir for 1-2 minutes (do not let it brown). Add red pepper flakes to your desired heat level and cook an additional 30 seconds.
Scoop out 3/4 cup of your boiling pasta water and add to the pan with the oil. Add a generous pinch of salt, the lemon zest, and the wine.
Lower the heat to a simmer and cook to reduce for 5 minutes.
Drain the pasta and add to the pan, tossing to coat the pasta evenly. Remove from the heat and add the parsley and parmesan. Toss to combine.
Plate the pasta and sprinkle with pine nuts and additional grated parmesan. (Toast pine nuts on a sheet pan in a 375 degree oven for 3-5 minutes, stirring and checking for golden color often)
Recipe courtesy Cucina & Tavola.
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