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.
- 2 oz pine nuts
- Juice and zest of 1 lemon
- A handful of parsley, half finely chopped
- 1/4 cup extra virgin olive oil
- 2 1/2 ounces Parmesan, grated
- 1 ounce Pecorino Romano, grated
- 1/2 pound linguini
Smash half of the pine nuts in a small bowl until they became a paste. Add the other half of the pine nuts, zest and juice of the lemon, chopped parsley, and the olive oil. Fold in the parmesan and pecorino. Season with salt and pepper.
Cook the pasta according to the directions on the box.
With a minute left, remove the pasta from the pot, saving a cup of the pasta water. Toss with the pine nut mixture. Add a little of the water if it is too dry. Adjust seasoning and top with more cheese.