Spaghetti with lemon, garlic, arugula and pine nuts
the simplest pasta you will ever make, eat it at midnight, for lunch, or anytime you are in a pinch. Plus, how it almost broke me, sharing some kitchen mishaps.
Hey sweet friends, this week I have utterly failed getting the recipe to you on time this week. I appreciate all your patience. I had to take care of some personal things with my little family, and my husband's health. He is on the mend now, but I am in an endless game of catch up this season. So thank you for all the support.
Hey dear friends,
Spaghetti with lemon, garlic, arugula and pine nuts. A simple dish really. I, on the other hand, have messed this recipe up all week testing it. I was off my A Game big. I blame it on stress cooking. It's my weakness.
My three teens were in the kitchen with me a lot this week. They usually are, it's never perfect, but this time it almost broke me. It seemed they all had pressing things that needed to be sorted at the same time. Which usually was EVERY TIME I happened to be testing this recipe.
I dropped the ball, I was just off, was it the moon? Day to day life? Either way I found myself doing things like, adding too much lemon to the sauce or forgetting how much butter I'd added. It dawned on me that I was approaching this all wrong. Instead of throwing in the towel I kept going.
It was dinner time, again, testing this recipe too. Instead of shooing my kiddos away, thinking that was the easier way out, I gave them all jobs. Just like a proper chef at a restaurant kitchen. I told them to wash their hands, and help prepare with me while you tell me all the things.
My oldest, (almost 15) grated the cheese while spilling his heart about his first girl he's interested in, and possibly dating her. I almost died right there over sauteing garlic and melting butter in the pan behind him.
I'm excited and TERRIFIED for my son to be in this new stage of life
The other two squeezed lemons into a bowl, set the table, and lit the candles. I tried my best to not screw this pasta up once again. I did burn the chicken I was juggling to test.
We all sat down at the table. After pulling off the skin, we ate the burnt chicken first, still edible. Thank God I thought. Surprisingly it was a hit. Then came the pasta. Simultaneously taking our first bites, just as quickly as we ate it, we then proceeded to spit it out.
I screwed it up again.
Alas, I put too much salt in the pasta water. Fussed with it more at the end, you know I couldn't just leave it alone. Stress cooking in a nutshell.
They looked at me with big eyes and asked me "if they had to eat it?"
I said "NO, God no! " So, I tossed the pasta in the bin. We made an enormous amount of popcorn with lots of butter, and watched a movie. instead.
The next day I made the last round of the pasta. I can confidently say I got the spaghetti with lemon, garlic, and arugula right. Somehow I managed to fix all the mistakes and create a wonderful easy dish you can eat anytime, and good news I did all the messing up for you.
cheers to that. PERFECTED RECIPE BELOW with COOKING TIPS FOR GF PASTA
x
Nicole
Spaghetti with lemon, garlic, pine nuts, and arugula
serves 4-6
Some notes on Cooking GF Pasta and Regular Pasta:
1. This recipe calls for butter, so it's not vegan, I unfortunately didn't make it vegan, but you may proceed with vegan butter at your own risk.. Also if allergic to nuts omit the roasted pine nuts. You could use bread crumbs instead ( just add at the end) .
2. I've made this dish gluten free, specifically using the Jovial Pasta brand, I know this brand like the back of my hand, it's really really close to the real thing as well. I've tested some others and I think they would work well here too, ( please message me if need help on that)
3. I cook it al dente, ( even if it's gluten free). Then I treat the GF pasta like regular pasta, salted water, reserving water, not rinsing it, you get the idea.
But if you don't have gluten allergies or sensitivity, simply use regular good quality dried pasta. And… I 'd cook al dente too if using regular. ( follow the package directions. Either way don't forget to salt your pasta water, and reserve it for the end.
4. Lastly, Please dear God please do NOT RINSE your PASTA, or add oil to the water, or skip tasting along the way. TIP: set a 5 min timer when you put it in the water, taste the water too, I use a slurping method to ensure I don't burn my tongue. Then I check and stir the pasta along the way. After the 5 min timer I feel out how much longer I think it needs, which could be 1-8 more min.
Ingredients:
16 ounces GF or Regular Spaghetti ( jovial brand GF is what I used here)
⅔ cup roasted pine nuts
2 cloves of garlic thinly sliced
EVOO
2 lemons, pits removed, zested, and juiced into a bowl
( zesting first makes the juicing easier)
4 pats ( tablespoons) of unsalted butter
½ cup freshly finely grated pecorino romano
1 ½ cups freshly finely grated parmigiano reggiano
1-2 big cups of fresh arugula
1 bunch of fresh basil, ( thinly slice right before the dish finishes)
Salt + Fresh ground pepper to taste
Crushed red pepper optional
Method:
1. Prep all the above ingredients and have them ready. ( this dish is quick). Bring a pot big enough for your spaghetti to a boil, season with lots of salt, enough to make your lips pucker, or taste like the sea. While you are cooking your pasta, reserve some water in a heatproof mug or pyrex measuring cup.
2. Bring a large saucepan to low-medium heat, ( be sure your pasta will fit). Add some EVOO to coat the pan, once slightly sizzling, add the crushed red pepper if using, then the garlic. Cook until fragrant, and not brown. If it gets golden, that's okay. ( it happens) Then add the butter, let it cook off a bit, ( 1-2 min) add the lemon juice- zest.
Once the pasta finishes add the pasta from the water directly to the pan.
3. Vigorously stir in the pasta to the above mixture. Once incorporated, add the cheese, give a big stir until glossy, add the pine nuts, arugula and basil. Give a big toss, add fresh ground pepper as desired. ( only add pasta water as needed in really small amounts if it looks dry ) Eat right away.
PS I WILL HAVE THE LEMON CHICKEN RECIPE FOR YOU AND A CHOCOLATE CHIP COOKIE RECIPE FOR YOU SOON
Thank you for being here x
This sounds so wonderful and nourishing ✨
Great recipe‼️❣️❣️❣️