Lemon Parmesan Pasta
Lemon Parmesan Pasta
Ingredients
- 8 ounces pipe rigate, or pasta of choice
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, finely grated, preferably Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, grated or finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- as needed fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil.
⏱️ 5 min
- 2
In a small pan over medium heat, toast the pine nuts, stirring frequently with a wooden spoon, until golden and fragrant, about 3-4 minutes. Immediately transfer them to a large mixing bowl so they don’t burn.
⏱️ 4 min
- 3
To the bowl with the pine nuts, add the 1/2 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 2 grated garlic cloves (grated using a microplane grater), 2 tablespoons fresh lemon juice (squeezed from a cut lemon using a juicer), 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir vigorously with a fork or whisk to combine all the ingredients into a sauce.
⏱️ 3 min
- 4
Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta using a colander.
⏱️ 8 min
- 5
Immediately add the hot pasta to the bowl with the prepared sauce along with a couple tablespoons of the reserved pasta water. Using tongs, toss the pasta and sauce well until the cheese melts and the sauce becomes glossy and coats the pasta. Add another splash of pasta water if needed to achieve the desired consistency. Taste and season with more salt if desired.
⏱️ 3 min
- 6
Serve right away with extra black pepper, additional grated Parmesan cheese, and fresh basil leaves as a garnish if you like. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Parmesan Pasta
- 8 ounces pipe rigate, or pasta of choice
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, finely grated, preferably Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, grated or finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- as needed fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil.
⏱️ 5 min - 2
In a small pan over medium heat, toast the pine nuts, stirring frequently with a wooden spoon, until golden and fragrant, about 3-4 minutes. Immediately transfer them to a large mixing bowl so they don’t burn.
⏱️ 4 min - 3
To the bowl with the pine nuts, add the 1/2 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 2 grated garlic cloves (grated using a microplane grater), 2 tablespoons fresh lemon juice (squeezed from a cut lemon using a juicer), 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir vigorously with a fork or whisk to combine all the ingredients into a sauce.
⏱️ 3 min - 4
Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta using a colander.
⏱️ 8 min - 5
Immediately add the hot pasta to the bowl with the prepared sauce along with a couple tablespoons of the reserved pasta water. Using tongs, toss the pasta and sauce well until the cheese melts and the sauce becomes glossy and coats the pasta. Add another splash of pasta water if needed to achieve the desired consistency. Taste and season with more salt if desired.
⏱️ 3 min - 6
Serve right away with extra black pepper, additional grated Parmesan cheese, and fresh basil leaves as a garnish if you like. Enjoy!
⏱️ 1 min