Articles x Stories
Please log In to view your favorite articles.
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.
Sign up for Door County's monthly newsletter and receive vacation itineraries, travel tips and ideas, event announcements, and exclusive giveaways in your inbox.