Lemon Linguine

Lemon Linguine

Featured Recipe: Lemon Linguine with Pine Nuts

-Originally discovered by my good friend Veronica over two years ago on the Food Network, this dish is simple, plentiful, and delicious. I've since altered the first recipe a good bit, and came up with a delectable dish highlighting a Tuscan favorite fall accessory to every home cooked meal. I served it with a simple insalata caprese, my take on that comes tomorrow. This recipe will knock your socks off in 30 minutes flat!

1 lbs linguine

2 egg yolks

2/3 c heavy cream

1/2 c fresh Parmesan cheese

1 lemon (zested)

juice from 1/2 lemon (have extra on hand)

several lemon slices

1 TBS salt

2 tsp. ground black pepper

4 tbs butter

3 tbs fresh parsley (chopped)

1/2 cup toasted pine nuts

-Cook pasta according to package directions, add salt (1/2 TBS) and a touch of oil to the pot. In a bowl mix yolks, cream, Parmesan, lemon zest, and lemon juice. After it's mixed taste and decide if you want to add more juice (I always do!). Arrange pine nuts in a pan and toast in toaster oven for 3 minutes at 325 degrees (these can burn quick, so keep your eye on them.). Drain cooked pasta reserving one cup of the cooking water. Mix butter in with pasta. Then add 1/2 TBS salt and ground pepper, mix well. Stir in egg mixture and as much cooking liquid as needed (just to keep it moist, usually only need 2 tbs.) Top with parsley, pine nuts, parmesan, and lemon slices. Enjoy! 

-Link to original recipe from the Food Network, below. http://www.foodnetwork.com/recipes/nigella-lawson/lemon-linguine-recipe/index.html

*RAW EGG WARNING: Use caution when consuming raw or undercooked eggs due to the slight risk of Salmonella.