It’s Friday and you know what will come your way! Chef Linda’s speciality and today he prepared what is he calls Summertime Tagliarini – something that is totally discrepant and a joy-ride for your taste-buds.
Pine nuts, divided
Zest and juice of 2 large lemons
1 large bunch fresh parsley, finely chopped and half left whole
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly grated Parmesan cheese, plus extra for shaving
Freshly ground black pepper, to taste
Sea salt, to taste
Ingredients sorted? Perfect, now time to prepare. Here is how you prepare it:
1. Smash half the pine nuts into a paste, then put them into a big bowl with remaining whole pine nuts, lemon zest and juice, chopped parsley, and olive oil. Stir, then add the Parmesan and pecorino.
Tip: The sauce should be reasonably thick—think of it as a dressing. Taste it, so you can balance the flavors and make sure it’s quite zingy; as the sauce heats and cheese melts, the lemony flavor will calm down.
2. Put a large pot of salted water on to boil. Sit bowl on top while water heats up—this will take the chill out. When water starts to boil, remove bowl and add pasta to pot. Cook pasta according to package instructions; drain, reserving a little cooking water. Toss pasta with sauce and reserved cooking water to loosen it. The heat from the pasta will melt the cheese, allowing the lovely sauce to coat it.
Tip: If you find the sauce too thick, add a little more water; it should be incredibly silky, fresh, and fragrant. Have one last taste to balance the flavors. Add some Parmesan and a sprinkle of parsley; enjoy immediately.
After your preparation serve and all that you have to do is just to set your taste buds to Heaven and back!
“Good Food Is Healthy Food. Food Is Supposed To Sustain You So You Can Live Better, Not So You Can Eat More. Some People Eat To Live, And Some People Live To Eat” – Yolanda Adams