At first glance, this looks an awful lot like linguine with lemon that Blake made a few months back. This recipe is a little more apt to the season, or at least the temperature, but the main difference is the addition of the pine nuts. Half of them are mashed to create a paste that traps the essence of the zest and juice of that lemon. That paste then lovingly coats every strand of pasta. It’s almost like a pesto, except with a little more zing.
This comes from Jamie Oliver’s Cook with Jamie, a book I’ve definitely put to good use before. The only issue may be the need for two different kind of cheeses: Pecorino Romano and Parmesan. I’m not sure if it’s completely necessary to go out and buy two different kinds of fairly expensive cheese for one dish. But it’s not like you won’t eat them later. Luckily, I had just a little bit of Parmesan left, and so I just bought a fresh hunk of pecorino to round out the dish. And now I’ll have Pecorino to sprinkle on anything I want.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
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