RCP: Fettucine Gremolata

Fettucine Gremolata

1/3 cup Sicilian evoo
1/3 cup pine nuts
4 large garlic cloves minced
Minced zest of 3 lemons
1 bunch flat leaf parsley minced
1/3 cup cooked pasta water
50/50 blend of grated Parmigiano Regiano and Percorino Romano cheese

Saute garlic and pine nuts in evoo until color shows. Off heat. Add lemon zest and parsley return to very low heat, combine and keep warm.

Cook egg fettucine in salted water to taste. Drain and add to sauté pan with sauce ingredients. Combine well. Serve to warm pasta bowls with cheese and evoo on the table.

Accompany with Robert Mondavi Fume Blanc 2006 or wine of your choice.

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Looks delish, Mike!

Mike, I think this might be quite good with preserved lemons too?

Mike, I think this might be quite good with preserved lemons too?

I have had it both ways however, the preserved lemons have a tendency to be dominate the dish whereas the gremolata is more of a blended flavor. Either way I appreciate the dish because of the great flavors and ease of prep. Mondays are my busiest time and I still had time to do this dish for an early (our style) dinner. Try it,you will come back to it.