Summer tagliatelle with lemon and buffalo mozzarella

Ingredients

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.