Spaghetti With Garlic, Lemon, And Pine Nuts

• 1 lb. spaghetti
• Salt
• 1/2 c. pine nuts
• 2 tbs. extra virgin olive oil
• 8 cloves garlic, thinly sliced
• Juice of 1 medium lemon
• 1/2 c. finely grated parmagiano reggiano
• 1/4 c. finely chopped flat-leaft parsley
• Fresh ground black pepper

1. Prepare spaghetti according to package instructions (make sure you salt the water before adding the pasta).
2. Meanwhile, toast pine nuts in a dry, large skillet over medium heat, stirring constantly, until they are fragrant and being to turn a golden brown color. Remove pine nuts from heat and set aside.
3. Add oil to the skillet and turn heat to medium high. Add garlic to the pan and saute until it begins to turn golden brown (do not let it burn, as this will produce a bitter taste). Add lemon juice to the skillet and cook until reduced a bit. Remove the skillet from the heat.
4. Once the pasta is done cooking, drain it and reserve 1/2 cup of the cooking water. Return the skillet with the garlic and oil to the heat and turn up to medium-high. Add pasta and enough of the cooking water to loosen the sauce (to your taste). As pasta and sauce are cooking together, add black pepper (again, to your taste - the more pepper the better, in my opinion). You can also add a little more oil, if the sauce is too dry for your taste.
5. Remove skillet from the heat and add the parsley and cheese. Toss mixture and serve immediately with extra cheese.

spaghetti, salt, pine nuts, extra virgin olive oil, garlic, lemon, parmagiano reggiano, flatleaft parsley, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-garlic-lemon-and-pine-nuts-1200615 (may not work)