Lemon Pine Nut Pasta

• whole wheat pasta (Spaghetti is what the original recipe called for, but I would think you could use something similar)↗12 ounces
• pine nuts, toasted and chopped↗2⁄3 cup
• parmesan cheese, grated (no green can, and make sure to use grated, no shredded in the package)↗1 cup
• garlic, minced↗3 teaspoons
• olive oil↗1⁄4 cup
• lemons (zested and juiced)↗2
• fresh parsley, fine chopped↗1⁄4 cup
• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop.

2. 2

   Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish.

3. 3

   Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast.

4. 4

   Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like.

5. 5

   That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.