Lemon paste with pine nuts and thyme
4 servings
15 minutes
Lemon pasta with pine nuts and thyme is an exquisite Italian dish filled with vibrant Mediterranean aromas. Lemon juice and zest give the pasta a refreshing, light citrus flavor complemented by the delicate creaminess of pine nuts and herbal notes of thyme. Historically, Italian cuisine is renowned for its combination of simple yet expressive ingredients, and this recipe is a vivid testament to that. It is enjoyed as a light main dish or as an accompaniment to fish and white meat. The pasta gains special depth because the sauce simmers rather than boils, allowing the flavors to blend harmoniously. An excellent choice for gourmets who appreciate a balance of freshness and richness.
1
Grate the lemon zest on a fine grater, then squeeze the juice.
- Lemon: 2 pieces
2
In a bowl, mix olive oil, minced garlic, thyme, lemon zest, and juice. Add salt and pepper. Stir in toasted nuts and mix well. Let it sit for about 1 hour.
- Extra virgin olive oil: 0.3 glass
- Garlic: 1 clove
- Chopped fresh thyme: 55 g
- Lemon: 2 pieces
- Toasted pine nuts: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Then boil the pasta in a pot of salted boiling water until al dente. Drain, reserving 1 cup of the pasta water.
- Spaghetti: 500 g
4
Pour the lemon sauce into a saucepan and place it over high heat. Add a little pasta water. Heat well without boiling, then remove from heat.
- Spaghetti: 500 g
5
Spread the pasta and pour the sauce over it. Generously sprinkle with freshly ground black pepper and serve.
- Freshly ground black pepper: to taste
