Tagliatelle with pecorino, lemon and pine nuts

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• Bubina

  18 August 2008

  Bubina rated and commented on this recipe

  

  I used pappardelle and walnuts. Next time I'd use more lemon juice and less olive oil, as I thought the olive oil taste was too strong here. Very tasty dish though.

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• Liz Jones

  29 November 2009

  Liz Jones rated and commented on this recipe

  

  Couldn't taste the cheese or olive oil - just the lemon juice which made it far too lemony - like a pudding.

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• maureen fitzgibbons

  27 September 2010

  maureen fitzgibbons commented on this recipe

  far too lemony. the lemon was the predominant flavour. however after adding more cheese nuts and parsley was a very fresh tasting pasta dish which i think would be perfect with fish.

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http://www.bbcgoodfood.com/recipes/6975/

http://www.bbcgoodfood.com/recipes/6975/

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Ingredients

• 150g tagliatelle
• zest and juice 1 lemon
• 2 tbsp pine nuts , toasted
• 2 tbsp pecorino or parmesan, finely grated
• olive oil
• a small bunch parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 mintues

Vegetarian

Ingredients

• 150g tagliatelle
• zest and juice 1 lemon
• 2 tbsp pine nuts , toasted
• 2 tbsp pecorino or parmesan, finely grated
• olive oil
• a small bunch parsley , chopped

Per serving

462 kcalories, protein 13,5g, carbohydrate 58,7g, fat 20,8 g, saturated fat 3,9g, fibre 2,6g, salt 0,16 g

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