Sunday, November 13, 2011

Fettuccine with Tahina, Pine Nuts, and Cilantro

Another quick and easy recipe that tasted surprisingly good. We both thought it was missing a little something ... maybe lemon? Or next time we'll try it with ground lamb and some Middle Eastern spices? The full recipe below serves 4.

One year ago: Poutine Calzones
Two years ago: Buttermilk Biscuits

Fettuccine with Tahina, Pine Nuts, and Cilantro (from Radically Simple)

6 tbsp pine nuts
3 tbsp tahina
2 tbsp olive oil
1 small garlic clove, minced
12 ounces fresh fettuccine
1/2 cup freshly grated Parmigiano-Reggiano
6 tbsp torn cilantro leaves

1. Bring large pot of salted water to a boil and cook according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, lightly toast the pine nuts in a small skillet.
3. In a large bowl, stir together tahina and oil. Add garlic.
4. Add pasta to bowl and toss well.
5. Add cheese and 1/2 cup pasta water and toss until creamy.
6. Salt and pepper to taste and sprinkle with toasted pine nuts and cilantro.

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