3/4 cup grated parmigianno-regianno or parmesan cheese
8 oz grilled shrimp ( optional )
Instructions
In a small skillet, toast pine nuts over medium-low heat, stirring often, until light golden, about 3 minutes. Let cool.
Stir together 1/4 cup of the parsley, oil, lemon rind and juice, salt and pepper; let stand, covered, for 30 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Reserving 3/4 cup of the cooking water, drain - return pasta to pot. Toss with lemon mixture, reserved cooking liquid, cheese, half of the pine nuts ( and shrimp if using ) . Transfer to large bowl or platter; sprinkle with remaining parsley and pine nuts.
Originally Submitted
6/22/2014
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