This DIY pasta recipe with lemon, pine nuts and Pecorino Romano cheese sounds delightful. Parmesan cheese is also fine to use. My kids prefer the little bow tie pasta so whatever keeps them happy works for me. You can also add chicken or shrimp to this recipe. Thanks to The Cottage Market for the great recipe.
Good Morning friends. Everyday is meatless in my home but on Monday’s I love to bring a meatless treat to one and all! Hope you give this one a try! This recipe contains one of my favorite ingredients…LEMONS! The combination of fresh lemons and preserved lemons creates a light and refreshing sauce. There are also many fun variations so use your creativity.
Now don’t fear, you are going to see that preserved lemons are needed. They are available in stores and also they are not difficult to make and they keep in the fridge tightly sealed for about 6 months (I have included my recipe for them under this one : ) Also, if you can not get preserved lemons and don’t have the time to make them, improvise by using more juice of a fresh lemon, it will still result in a yummy flavor.Ingredients:1 full preserved lemon (flesh only)1/2 fresh lemon, the other half for garnish3-4 roasted garlic heads (prepare ahead and have these roasted, cooled and ready (just take your garlic heads, slice off the tippy top so the little cloves are slightly exposed, put them on a large piece of aluminum foil, sprinkle with olive oil and salt, wrap tightly and roast in a 350 oven for about and hour.1/2 bunch of scallions6 tablespoons of olive oil2 tablespoons of buttersaltpepperhot pepper optionalPecorino Romano Cheesegood white wine (never use something that you would not drink)1 lb linguiniboiling salted water1/8 lb of pignoli (pine)nuts (in a small cast iron skillet, slight roast the nuts on medium heat for just about 1 minute, just enough to bring the flavor out of these precious nuts)