after stuffing my face with this, i am convinced it is THE best way to eat spaghetti.
at least it’s become my personal favorite way.
it’s got a wonderful combination of tartness – from the lemon – and flavorful warmth – from the sautéed garlic and bright basil. the parmesan cheese rounds it all out with rich nutty and butter flavors. light & fresh mixed with a hint of comfort food.
(this pasta is gently adapted from the barefoot contessa, and is perfectly paired with this lemon garlic chicken.)
lemon garlic spaghetti with basil & pine nuts
(makes 4 large servings)
8 oz. uncooked spaghetti (spinach fettuccine also works wonderfully)
1 tbsp olive oil
3 large garlic cloves, minced
1/3 cup freshly grated parmesan cheese
juice of 1 lemon
2 heaping tbsp pine nuts
5-7 basil leaves, chiffonaded (*see note below*)
1. in a dry skillet over medium high heat, toss the pine nuts, to brown. watch carefully and don’t burn them, just brown them a bit. pour them into a separate bowl and set aside.
2. in the same skillet over medium high heat, add the olive oil. add the garlic and saute about 2 minutes; being careful not to burn. once it’s just beginning to brown on the edges, remove from heat and set aside.
3. cook pasta according to package directions, drain and place in serving bowl. drizzle pasta with a bit of olive oil to moisten and stir. add lemon juice, sautéed garlic, pine nuts, basil, and parmesan cheese. toss well.
**if you want to learn how to chiffonade, here’s a great little tutorial**