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Creamy Lemon Pasta With Fried Pine Nuts

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Ingredients

Warning0 allergens identified

Creamy Lemon Pasta With Fried Pine Nuts

Fried Pine Nuts

¼ cup pine nuts

1 tbsp olive oil

1 pinch Kosher salt

Creamy Lemon Pasta

1 lb rigatoni/tube-shaped pastaor other long pasta shape

6 tablespoons unsalted butter

2 cloves garlicminced

1 tbsp lemon zest lemon

¼ cup lemon juice(about 2 lemons)

1 cup heavy cream

1 ½ cups pasta water

2 ½ ounces Parmesangrated

Kosher salt and freshly-ground black pepperto taste

Instructions

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Fried Pine Nuts

In a small pan, heat the olive oil over medium heat. Add the pine nuts, and cook, stirring constantly, until toasty. Spoon the pine nuts onto a plate and sprinkle with salt. Set aside.

Creamy Lemon Pasta

Bring a large pot of salted water to a boil. Cook pasta, stirring frequently, one minute less than al dente according to package directions. Remember to reserve 1 1/2 c. of pasta water before draining!

While pasta is cooking, melt the butter in a saucepan over medium heat. Add the garlic, and cook for about 30 seconds, until fragrant. Stir in the lemon zest, lemon juice, and cream until emulsified. Let cool over low heat, stirring frequently, until the pasta is finished cooking.

Add 1/2 cup of pasta water to the sauce and stir until smooth and slightly thickened. Toss the drained pasta with the sauce, and add the grated Parmesan in small handfuls until melted and smooth. If the sauce is too thick, add more splashes of pasta water until nice and creamy – I usually end up using about 1 cup total.** Taste, and add salt if necessary.

Divide the pasta between four bowls. Top with the fried pine nuts, basil, more Parmesan, and black pepper. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Reserve Pasta Water Strategically 💧
Save 1-2 cups of starchy pasta water before draining; add it gradually to your cream sauce to achieve the perfect silky consistency without making it too thin or heavy.
Toast Pine Nuts for Maximum Flavor 🔆
Dry-toast pine nuts in a skillet over medium heat for 3-4 minutes until golden and fragrant, then finish with a light drizzle of olive oil and salt to enhance their buttery richness and prevent them from becoming soggy.
Zest Before Juicing 🍋
Always zest your lemon before cutting and juicing it; add zest at the end of cooking to preserve its vibrant citrus oils and aromatic brightness that can fade with heat.
Build Flavor with Gentle Garlic Infusion 🧄
Slice garlic thinly and cook it slowly in butter over low heat until just golden and fragrant—avoid browning, which creates bitter notes that overpower the delicate lemon flavor profile.
Finish Off Heat for Silky Emulsion ✨
Remove the pan from heat before adding lemon juice and final Parmesan; stir gently to create a creamy, cohesive sauce that won't break or separate from excess heat.