Long ago in Tuscany, lemons hung heavy from the trees, parsley sprouted up from the ground green and meaty, and pines nuts blanketed the ground  The olive trees that cover the landscape provided oil which, right after pressing, burned the throat as it went down.  These ingredients, along with simple pasta, combined in a dish that could be made any day of the week, for any meal, because it included what was simplest and most easily available.  What was true then is true today and I urge you to make this dish NOW! I served it to friends a couple of nights ago in Paris, when the impossibly high temperature cracked the ceiling, and it was refreshing, light, restorative.  It is also terrific in the dead of winter when the sky is low, the days short.  Then it brings in a hint of summer sun and warmth.

While fresh tagliatelle is the traditional pasta here, I like to serve it with farfalle, cooked al dente.  Try a chilled Pinot Grigio or a lovely rosé with this dish.

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