Home > Recipes > Pine Nuts >   Pine Nut (pignolia) Pasta
	8 oz tomato, spinach or plain spaghetti pasta ½ cup sunflower oil 4 parsley sprigs, 3 chopped, 1 for garnish 3 garlic cloves, minced 1 T grated lemon peel ½ T each salt & pepper 2/3 cup grated Parmesan cheese 1½ oz pkg Flanigan Farms Pine Nuts Cook pasta according to package directions; drain. In a small skillet, heat chopped parsley, garlic, and lemon peel in oil one minute. Add salt and pepper. Pour over pasta. Add Parmesan cheese and pine nuts and toss lightly. Garnish with a sprig of parsley. Roasted Pine Nuts Oven: Place a single layer of raw pine nuts in a shallow pan in a 300ºF oven for about 30 to 40 minutes, depending on degree of brown-ness and crispness desired. Stove top: To roast them more quickly on top of the stove, place pine nuts in a non-stick skillet and hold over medium fire stirring constantly until they start to brown. Turn off fire and continue to stir until all are lightly browned. Ingredients: Pine Nuts             Case Price: $21.90

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