Recipe

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• 1/4 lb angel hair pasta or 1/4 lb capellini
• 3/4 tsp minced garlic
• 2 tbsp olive oil
• 2 tbsp pine nuts, toasted golden
• 2 tbsp fresh lemon juice
• 1 1/2 tsp freshly grated lemons , zest of
• 1/4 cup minced flat leaf parsley

• 1 Bring a large saucepan of salted water to a boil for pasta.
• 2 In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl.
• 3 Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
• 4 Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well.
• 5 Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed.
• 6 Serve pasta warm or at room temperature.