Spaghetti with lemon, pine nuts, and Parmigiano from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 274) by Missy Robbins and Talia Baiocchi

  • lemons
  • store-cupboard ingredients
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Extruded dough" and "Spaghetti" instructions for commercial spaghetti pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Extruded dough" and "Spaghetti" instructions for commercial spaghetti pasta.

  • Nkrieda78 on February 27, 2022

    I made a fresh hand cut noodle closer to a linguine shape and this dish just blew us away. Easy and incredibly delicious.

  • bwhip on January 09, 2022

    Simple and delicious. Great for a weeknight, using a pound of dried spaghetti. I chopped the pine nuts briefly in a small food processor.

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