Spaghetti with lemon, rocket and pinenuts
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'.
Ingredients
- ⅓ cup pine nuts
- 1 tsp butter
- sea salt
- 400 g spaghetti or linguine pasta
- 2 tbsp lemon juice
- 100 ml extra virgin olive oil
- 100 g freshly grated parmesan
- 2 dried birds eye chillies crushed
- ¾ cup crème fraîche
- 100 g baby rocket trimmed if necessary
Instructions
- 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.
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