The Italians have certain shapes of pasta that they feel must go with certain sauces. You may not always be able to adhere to this “œrule of thumb”, I would strongly recommend that this be made with a long pasta, such as tagliatelle, linguine or spaghetti as the long ribbons absorb this subtle sauce better than a heavier shape such as penne or rotini. Fresh pasta puts it “over the top”!

Tagliatelle with Lemon & Pine Nuts

Yield: Serves 6


  • 1 1/2 lbs./750 g fresh tagliatelle or 1 lb. dry pasta
  • 1/2 C. (gently packed) fresh parsley leaves
  • 1/2 C. extra-virgin olive oil
  • 2 tsp. fresh lemon zest
  • 1/2 tsp. salt
  • 2 T. lemon juice
  • 1/2 C. (100 g) pine nuts or slivered almonds


  1. Mince the parsley and place it in a glass bowl. Add the olive oil, zest, juice and salt. Set aside.
  2. Toast the pine nuts or almonds in either an oven or ungreased saute pan; watch them closely as they can burn quickly. Set aside.
  3. Cook the pasta in a large pot of boiling, salted water, according to package directions. Reserve 1/2 C. of the pasta cooking liquid before draining in case your pasta is dry after it absorbs the sauce.
  4. Drain the pasta and put it back into the hot, empty pot. Pour the lemon and parsley mixture over the cooked pasta and toss until well mixed. Check the seasonings.
  5. Serve into individual plates or pasta bowls and sprinkle the toasted pine nuts on top. I find if I mix them into the pasta, they all fall to the bottom and the last person gets all the pine nuts.


If you prefer you may cut back a bit on the amount of olive oil used but be prepared to add some of the cooking liquid from the pasta or it will be too dry.

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