Vern’s Lemon Pasta
Servings
4
Servings
4
Ingredients
Instructions
  1. Place a teaspoon of olive oil in a skillet on the stove top with the burner set on medium or medium low. Add the pine nuts and stir them until they brown on both sides. Watch them carefully because they can turn brown quickly! Set them aside for garnishing later.
  2. After zesting the lemons and chopping the parsley, set aside 1/3 of each for garnishing later. In a medium-sized bowl, add the remaining zest, lemon juice, parsley, salt, pepper, and olive oil, and whisk until blended. Let the mixture stand while the pasta water is heating.
  3. Cook the pasta in salted, boiling water until the spaghetti is al dente (has a little chew), and then drain it. Return the drained pasta immediately to the same cooking pot, off the heat. Quickly add the olive oil and lemon mixture, grated fresh Parmesan, and a sprinkling of red pepper flakes, if using. Mix the pasta and sauce well to combine and so the cheese coats the strands. Taste it to see if it needs anything more, like salt, pepper, cheese, or lemon juice. Toss it again. Plate the pasta and on each serving sprinkle on the reserved parsley and the remaining lemon zest.
Recipe Notes

Serve the meal with an extra bowl of freshly-grated Parmesan cheese on the table. Bon appetito!