Summer tagliatelle with lemon and buffalo mozzarella

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4.8 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 50 g Pine nuts
  • 400 g Tagliatelle noodles
  • 7-10 Tbsp Salt
  • 1 collar Parsley
  • 1 Organic Lemon
  • 50 g Pecorino cheese
  • 3-4 Tbsp Olive oil
  • 7-10 Tbsp Pepper
  • 125 g Buffalo mozzarella cheese

Directions

  1. 1

    Roast the pine nuts in a pan without fat while stirring constantly until golden brown, remove and let them cool down briefly. Prepare pasta in boiling salted water according to package instructions.

  2. 2

    Meanwhile wash parsley, shake dry, pluck leaves and chop finely. Wash lemon hot, grate dry and grate peel thinly. Halve the lemon and squeeze (approx. 4 tbsp. juice).

  3. 3

    Finely grate the pecorino cheese.

  4. 4

    Finely crush 35 g pine nuts in a mortar and place in a bowl. Drain the pasta, collecting 40-50 ml of pasta water. Put the pasta back into the pot. Mix the crushed pine nuts, parsley, olive oil, pecorino cheese, lemon peel and juice with the pasta water.

  5. 5

    Mix the sauce with the noodles, season with salt and pepper.

  6. 6

    Drain the mozzarella well and pluck. Fill pasta into bowls. Add the remaining pine nuts and mozzarella and serve immediately.

Nutrition Facts

KCAL
640 kcal
CARBS
76 g
FATS
26 g
PROTEINS
25 g