Lemon Tagliatelle with Toasted Pine Nuts and Arugula
12 ounces tagliatelle (we subbed gluten free fettucine as I could not find gf tagliatelle)
1/4 C pine nuts
4 TBS unsalted butter
Juice of 1 lemon
Finely grated zest of 1 lemon
2 TBS coarsely chopped fresh basil, plus more for garnish
1 C freshly grated Parmesan cheese, plus more for garnish
1/2 pound (about 4 cups) baby arugula
Kosher salt and freshly ground pepper
Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
While the pasta cooks, toast the pine nuts in a small dry skillet over medium, toast the pine nuts until they are lightly browned and fragrant, watching carefully so that they don't burn. Transfer to bowl and reserve.
Return the drained pasta to the pot. Add butter, lemon juice and zest, basil, Parmesan cheese, and the reserved cooking water. Cook over moderate heat, tossing just until creamy. Add the arugula and toss to combine, cooking until just wilted. Season to taste with salt and pepper.
Divide the pasta between four bowls. Garnish with more chopped basil and reserved pine nuts and serve with more Parmesan Cheese.
Not only was this very easy to prepare, it was delicious-full of flavor, and so colorful.
LINKING UP FOR TUESDAY TALK and THOUGHTS OF HOME THURSDAY. THANKS FOR HOSTING LADIES!!