A simple and quick lemon parmesan pasta recipe featuring pipe rigate, toasted pine nuts, fresh lemon juice, garlic, and plenty of Parmesan cheese, garnished with fresh basil.
1. Bring a large pot of generously salted water to a boil.
2. In a small pan over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant, about 3-4 mins. Immediately transfer them to a large mixing bowl so they don’t burn.
3. To the bowl with the pine nuts, add the grated Parmesan, olive oil, grated garlic, lemon juice, salt, and black pepper. Stir to combine.
4. Cook the pasta according to the package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
5. Immediately add the hot pasta to the bowl with the sauce along with a couple tablespoons of pasta water. Using tongs, toss well until the cheese melts and the sauce becomes glossy and coats the pasta. Add another splash of pasta water if needed. Taste and season with more salt if desired.
6. Serve right away with extra black pepper, Parmesan, and basil if you like. Enjoy!
