Pine Nut And Preserved Lemon Pasta
7
- Prep Time15 min
- Total Time30 min
This is date night—’70s Spotify playlist on the speakers, a chilled bottle of white on the table and a pot of this pasta (excerpted from Eden Grinshpan's Tahini Baby) on the stove.
Ingredients
6 tbsp (3/4 stick) unsalted butter
3 medium garlic cloves, finely sliced
2 1/2 tbsp rinsed and chopped preserved lemons
1 tsp Aleppo pepper or red pepper flakes, plus more for serving
3 tbsp plus 1/2 tsp kosher salt, divided
1 450-g pkg spaghetti
1/2 cup pine nuts, lightly toasted in a dry pan, divided
1 cup freshly grated parmesan, divided; plus more for serving
Juice of 1/2 lemon
Freshly ground black pepper to taste
Instructions
In a large skillet over medium heat, combine the butter, garlic and preserved lemon. When the butter has melted, add the Aleppo and 1⁄2 tsp of the salt and remove from the heat.
Bring a large pot of water to a boil over medium-high heat and season with the remaining 3 tbsp salt. Add the pasta and cook according to the package instructions for al dente. Reserve 1 1⁄2 cups of the cooking water and set aside.
Add the pasta directly to the butter sauce along with all but 2 tbsp of the pine nuts. Top with 1⁄2 cup of the parm, the lemon juice, and 1 cup of the reserved cooking water. Mix with a wooden spoon until the sauce starts to emulsify and coat the pasta. Add the remaining 1⁄2 cup cheese and, if needed, more cooking water to help loosen the sauce.
Serve topped with the reserved pine nuts, a bit more cheese and a sprinkle of Aleppo and black pepper.
Find more romantic date-night dinner recipes.
Excerpted from Tahini Baby by Eden Grinshpan with Rachel Holtzman. Copyright © 2025 by Eden Grinshpan. Photography by Chris Bernabeo. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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