Lemon Pasta


pound long pasta, either dried thin spaghetti or fresh fettuccine
cup fresh chopped parsley
medium cloves garlic, minced
cup olive oil
lemons, juiced and zested
cup pine nuts, toasted
Salt and pepper
Lemon wedges for garnish


Mix together the oil, garlic, parsley, lemon zest and lemon juice.  Season mixture with salt and pepper.   Add the toasted pine nuts.  Stir well and allow to sit for 2 hours or so for the flavors to meld.  Cook the pasta in boiling salted water until is al dente.  Just before serving, remove a small cup of pasta water.


Drain the pasta and return it to the pot with the lemon sauce over high heat.  Add a little pasta water to prevent it from drying out.  As soon as it is piping hot, remove from the heat and serve.  Scoop the pine nuts off the bottom of the pot to top the pasta and serve with a wedge of lemon.


Serves 4 to 6.