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Parsley
Lemon & Pine Nut Linguine Veg HT
MC Italian
20mins plus marinating
Serves
4 Hot Vegetarian Vegan
Pasta Herbs Nuts Fruit Main Course Dairy free Eggless Italy Europe
Mediterranean
Ingredients 4 tbsp freshly chopped Flat Leaf Parsley 120ml/4fl.oz
extra virgin Olive Oil The
grated Zest of 2 Lemons 2
tbsp Pine Nuts, toasted 450g/1lb
Linguine Salt and Freshly ground Black Pepper 1
Lemon, cut into 4 wedges
Instructions 1.
Place the parsley, oil, lemon zest, and pine nuts in a large mixing bowl and mix
well. Season with salt, cover with clingfilm and leave for at least 2 hours at
room temperature, mixing a couple of times during the period. 2.
When ready to serve, bring a large saucepan of water to the boil. 3. Add plenty of salt then add the linguine, bring to the boil, reduce the heat and cook for 8-10 minutes. 4. Drain the pasta, reserving about 120ml/4fl.oz. of the cooking water. 5. Add the hot pasta and reserved cooking water to the parsley mixture and toss until the pasta is well coated. Season with pepper, toss again and serve immediately garnished with the lemon wedges.
Serving Suggestions :
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