LEMON AND PARSLEY PASTA – – flat leaf parsley leaves (gently packed, 10g), small clove garlic (green germ removed), extra virgin olive oil (125ml), The zest from 2 lemons (cutjulienne strips), pine nuts (15g), Fine sea salt and freshly ground black pepper, dried pasta (500g, I use either farfalle or penne), Lemon wedges – optional, Mince the parsley leaves with the garlic and place in a large bowl. Cover with oil and stir, then add the zest and the pine nuts and stir. Season with salt (about 1/4 teaspoon) and set aside for 2 hours.; Bring a large pot of salted water to a boil (2 tablespoons salt to 5 quarts water). When the water is boiling, add the pasta and stir. Boil until the pasta is al dente – about 7 minutes. Drain the pasta, saving 1/2 cup (125ml) cooking water. Add the hot pasta to the sauce and toss until all the ingredinets are thoroughly combined. Add half the reserved pasta water and toss, then season to your taste with salt and pepper. If the pasta is moist enough, serve immediately. If it is still a bit dry, then add enough additional water, tossing after each addition, so that it is moist.; To serve, use two spoons and make sure that you scoop up pine nuts with each serving. Serve the lemon wedges alongside, for those who want to squeeze a bit of juice atop the pasta.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.