Bright bursts of flavor from the lemon zest combine with gentle notes of spice from red pepper flakes. This pasta has just the right amount of flavor to stand on its own as a main dish, however won’t overpower an entree when served as a side dish.
INGREDIENTS
1 pound dried linguine
kosher salt
1/3 cup olive oil
6 cloves garlic (finely minced)
pinch red pepper flakes
1/3 cup flat leaf parsley (minced)
3 ounces grated parmesan
zest from 1/2 lemon
2 tablespoons white wine (Pinot Gris)
handful of toasted pine nuts (chopped)
3/4 cup reserved pasta water
