Angel Hair Pasta With Pine Nuts, Toasted Garlic and Burnt Citrus Gremolata
This lemony garlicky pasta may be simple, but it’s packed with flavor. The burnt citrus gremolata perfectly complements the sweet buttery crunch of pinenuts. Gremolata is an Italian condiment made from garlic, lemon zest and herbs that is a delicious topping on vegetables, fish, meats, pastas and more! Find the recipe and printable recipe PDF below!
Yield: 8 portions
Method
Cook pasta in boiling salted water. Drain and mix with olive oil. Keep covered.
For the Gremolata: Cut the already zested citrus in half.
Place the inside cut side down in a dry heated cast iron pan until blackened. Remove from the pans and let them cool slightly.
Juice all the citrus through a fine mesh strainer.
Add olive oil, parsley, zest and pepper.
Place remaining olive oil in a cold sauté pan with the garlic slivers and heat on medium heat until garlic is browned. Immediately add the cooked pasta and toss.
Season with salt and add the gremolata. Toss well.
Plate garnished with pine nuts.
Ingredients
1 lb. angel hair pasta
1 Tbsp. salt
¼ cup extra virgin olive oil
Gremolata
2 ea. navel orange, zested
2 ea. lemon, zested
8 ea. kumquats, zested
½ cup extra virgin olive oil
½ cup parsley, minced
1 tsp. ground black pepper
½ cup extra virgin olive oil
¼ cup garlic, thin slivers
1 cup pine nuts, toasted
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
