Adapted from Cook with Jamie
Ingredients (for 4 servings)
4 oz. pine nuts
1 lemons (juice and zest)
a large bunch of fresh flat-leaf parsley
1/2 extra virgin olive oil
1/2 Parmesan cheese grated
Black pepper, ground, fresh from the mill
1 lb./1 box linguine (or tagliatelle or spaghetti)
1. First, make the sauce while boiling the water for pasta. It’s almost like a pesto sauce without the garlic and parsley instead of basil!
Use a peeler to zest the lemon (make sure you only take out just the yellow part).
Put lemon zest, lemon juice, parmesan, parsley leaves and half of the pine nuts into the food processor and chop until smooth. Add salt and pepper to taste.
2. Cook pasta according to the instructions on the box. When cooked, drain it and save about 1/4 cup of hot water. Toss the pasta with sauce and the rest of the pine nuts, add a little hot water if the sauce is too thick. It’s not supposed to be claggy or think, but silky and fragrant. Add a few grindings of black pepper to taste and serve immediately with extra Parmesan shaved on top and a few fresh parsley leaves.