A fresh weeknight meal that’s ready in 15 minutes.
Lemon, pecorino and pine nut tagliatelle – to serve 2
- 150g tagliatelle
- 1 lemon, juiced and zested
- 2 tbsp pine nuts, toasted
- 2tbsp finely grated pecorino or parmesan
- olive oil
- a small bunch of flat-leaf parsley, chopped
Cook the tagliatelle. Mix the lemon juice and zest, pine nuts, pecorino, 2 tbsp olive oil and parsley and season really well. Drain the tagliatelle, reserving two tablespoons of the pasta cooking water. Tip everything into a bowl (including the water) and toss.
Wine Suggestion: Go for a light Italian white such as a Friulano or Verdicchio.
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