TOASTED PINE NUT AND LEMON-BUTTER PASTA

Abigail Donnelly

Ingredients
pine nuts 50 g
butter 100 g
olive oil 1 t
garlic 2 cloves, sliced
parsley ½ cup
lemon 1, zested and juiced
penne 250 g, cooked according to package instructions
goat’s cheese, crumbled, for serving

Method
1 Toast the pine nuts in a dry pan over a medium to low heat until golden. Remove from the pan and set aside.
2 Add the butter, olive oil and garlic to the pan and fry until golden. Add the parsley, as well as the lemon zest and juice.
3 Remove from the heat and fold through the cooked penne. Season to taste and serve warm topped with crumbled goat’s cheese and the toasted pine nuts.

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