View From Along the Broken Road: August 16, 2007

Lemon Angel Hair
Serves 4

10 oz angel hair
1/2 cup pine nuts
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons lemon zest
juice of 2 lemons (1/4 cup or so)
2 cups grape tomatoes, halved
1/4 cup each chopped fresh basil and parsley

Bring large pot of water to a boil for pasta. Meanwhile, in a large skillet over med-high heat, toast the pine nuts, stirring often, until they are golden brown, about 3 to 5 minutes. Then transfer them to a bowl.

Reduce heat under skillet to medium and pour in olive oil. Add garlic and stir often until it softens and becomes fragrant, about 45 seconds. Remove skillet from heat and add lemon zest and juice. Set pan aside.

When water boils, season it with 1 tablespoon salt and return to rolling boil. Add pasta and cook al dente (about 4 to 5 minutes).

Spoon 2 tablespoons of water from cooking pot into a small bowl and set aside. Drain pasta well. Add to pan with lemon juice mixture, and add cooking water. Toss well. Add tomatoes, herbs and pine nuts. Season with salt and pepper to taste. Can be served warm or room temperature.