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Creamy Lemon Pasta with Fried Pine Nuts

This is comfort food that tastes like spring - bright lemon cuts through the cream perfectly and the toasted pine nuts add a nice crunch. Takes about 20 minutes start to finish and uses stuff you probably have on hand.
prep time:10 minutes
cook time:15 minutes
total time:25 minutes
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Ingredients

Ingredients (~6 servings)

  • 1/3 cup pine nuts
  • 1 Tbsp olive oil
  • Pinch kosher salt
  • 1 1/2 lbs rigatoni or other tube-shaped pasta
  • 6 Tbsp unsalted butter
  • 3 small garlic cloves minced
  • 1 1/2 Tbsp lemon zest ~1 large lemon
  • 1/3 cup lemon juice ~2-3 lemons
  • 1 1/2 cups heavy cream
  • 2 cups pasta water reserved
  • ~4 oz grated Parmesan ~1 cup
  • Kosher salt and freshly-ground black pepper to taste
  • Julienned basil extra Parmesan, and lemon zest for serving

Instructions

  • Heat 1 Tbsp olive oil in a small pan over medium heat.
  • Add 1/3 cup pine nuts and cook, stirring constantly, for 2-3 minutes until golden brown.
  • Transfer pine nuts to a plate, sprinkle with a pinch of kosher salt, and set aside.
  • Bring a large pot of salted water to a boil and cook 1 1/2 lbs rigatoni for one minute less than package directions for al dente.
  • Reserve 2 cups pasta water before draining.
  • While pasta cooks, melt 6 Tbsp unsalted butter in a large saucepan over medium heat.
  • Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  • Stir in 1 1/2 Tbsp lemon zest, 1/3 cup lemon juice, and 1 1/2 cups heavy cream; whisk until smooth.
  • Simmer on low heat, stirring occasionally, until pasta is done.
  • Add 1/2 cup reserved pasta water to the cream sauce and stir until smooth and slightly thickened.
  • Add drained pasta to the sauce and toss to combine.
  • Add 1 cup grated Parmesan in small handfuls, stirring constantly until melted.
  • Add more pasta water as needed until sauce coats pasta without being gluey.
  • Taste and adjust salt as needed.
  • Divide pasta between bowls and top with toasted pine nuts, julienned basil, extra Parmesan, and black pepper.

Notes

Pine nuts burn quickly, so watch them carefully. Serve immediately for best texture.
Did you make this recipe?Let me know how you liked it below!