Sunday, March 27, 2011

Fettuccine with Lemon-Basil Wine Sauce

If you love lemons, you will enjoy this light, lemony pasta dish. Basil, white wine, and toasted pine nuts round out the flavor profile.


2 tablespoons pine nuts
1/2 pound dried fettuccini
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine (plus additional, if needed)
2 teaspoons freshly shredded lemon zest
3 tablespoons fresh basil leaves, shredded or coarsely chopped
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the pasta according to the package directions. Drain the pasta, but not too thoroughly. (Leaving some of the cooking water on the pasta will make the final dish moister, which we want.) Return the pasta to the pot.

Add the olive oil to the pot, and toss with the pasta over medium-low heat to blend.

Add the lemon juice and wine to the pot, along with half of the lemon zest and half of the basil. Continue tossing over medium to medium-low heat until heated through.

Add the Parmesan and pine nuts to the pot, along with the remaining lemon zest and basil. Season with salt and pepper to taste. If the pasta seems too dry, add more wine, a tablespoon at a time, until it is moist enough. Toss until heated through.

-- 3-4 servings

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