1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh garlic, finely chopped
1/4 cup pine nuts
1 cup angel hair pasta, cooked
1/2 cup vegetable stock
1/4 cup grated parmesan
1/8 cup parsley Juice of 1/2 a lemon
1 pinch red pepper flakes
1 pinch salt
1 pinch pepper
Place extra-virgin olive oil, a pinch of salt and a pinch of pepper in a skillet. Add fresh, finely chopped garlic and pine nuts and sauté until brown. Add cooked angel hair pasta and vegetable stock and let simmer. Toss in grated parmesan, fresh-squeezed lemon, a pinch of red pepper flakes and parsley. Continue to simmer for a few minutes but don’t overcook. The parsley should still have a bite to it.
Serve with fresh baked bread and nice glass of Chianti.
Recipe by Villagios Italian Steakhouse