Fettuccine with Parmesan, Pine Nuts and Lemon

Fettuccine with Parmesan, Pine Nuts and Lemon (Adapted from Canadian Living)

1/3 cup minced fresh parsley, divided
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
2 tablespoon lemon juice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
12 ounces dry fettuccine
3 ounces fresh grated Parmigiano-Reggiano cheese
1/3 cup pine nuts, toasted

In a small bowl, stir together 1/4 cup parsley, olive oil, lemon zest, juice, pepper and salt - cover and let stand for 30 minutes.

Meanwhile, in large pot of boiling salted water, add pasta and cook according to package directions. Reserve about 3/4 cup of the cooking water, then drain the pasta well and return it back to the pot. Add parsley mixture, reserved water, cheese and half of the pine nuts - stir until well combined. Serve with a scattering of the remaining parsley and pine nuts.

Makes about 4 servings

Just found the recipe? Click here to see where we talked about it!