This gorgeous vegetarian spaghetti recipe is very simple and has few ingredients so it’s easy, zingy and fresh. This pasta recipe is certainly a case of ‘simple is best’.
1/3 cup pine nuts
Tiny nob of butter
400g Barilla spaghetti or linguine pasta
2 Tbsp lemon juice
100ml extra virgin olive oil
100g freshly grated parmesan, plus extra for serving
2 crushed tiny dried birds eye chillies
¾ cup crème fraîche
100g baby rocket, trimmed if necessary
How to cook spaghetti:
Cook pine nuts in a heated pan with the sizzling butter until they turn a pale golden colour. Tip them onto a plate lined with kitchen paper and sprinkle with sea salt.
Cook spaghetti in plenty of gently boiling well salted water until al dente.
Meanwhile, whisk lemon juice, olive oil and parmesan together.
Drain pasta and tip it into a heated bowl. Pour on the dressing, sprinkle with crushed chillies, and toss thoroughly. Toss through crème fraîche. Put rocket on top with the pine nuts, take bowl to the table, and toss lightly. Serve immediately with a garnish of fresh chopped parsley and parmesan.