Life is interconnected and so are the topics on this blog. It might be cooking and gardening one day, yoga the next, knitting and sewing, or hiking and then bird watching followed by recycling or composting. They are the parts that bring humble joy to my life of voluntary simplicity in Montana.
As with the cauliflower tacos, I fear I might wear Matt out on this recipe. I am just so in taken with it I basically drool at the mention of it. I want this lemon goodness on the menu every week. The scrumptious bright flavors, the satisfying, comforting textures...mmmmmmm, I can't seem to get enough. Usually I'm not too picky about fresh lemon juice vs. bottled, but I do think fresh is fairly critical in this recipe.
This also works well as a sauce for rice, though I do prefer it on pasta. But, duh! It's pasta!
Lemon Pasta Delight with pine nuts
Lemon Pasta Delight
4-6 servings pasta
the juice from one lemon
3 cloves garlic, minced/micro-planed
1 1/2 t honey
1/2 t Dijon or brown mustard
2 T olive oil
2 t lemon zest (zest lemons prior to juicing)
1/3 C toasted nuts--chopped walnuts, almond slivers, pine nuts, etc.
1/4 C fresh parsley, chopped
Several twists fresh ground black pepper, to taste
salt, to taste
Make pasta directed (reserve a little of the pasta cooking water).
Whisk all other ingredients together (except nuts and parsley).
Toss pasta/rice with the toasted nuts, parsley, and lemon sauce. If the pasta is too dry add the reserved cooking water--1 T at a time--until it achieves a better ratio.
Variation: Place all ingredients except pasta in blender and puree into a lemony pesto-like sauce. Reserve some toasted nuts for the top!