Summer tagliatelle with lemon and buffalo mozzarella

Name: Summer tagliatelle with lemon and buffalo mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Pine nuts; 400 g Tagliatelle noodles; 7-10 Tbsp Salt; 1 collar Parsley; 1 Organic Lemon; 50 g Pecorino cheese; 3-4 Tbsp Olive oil; 7-10 Tbsp Pepper; 125 g Buffalo mozzarella cheese

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Pine nuts
400 g Tagliatelle noodles
7-10 Tbsp Salt
1 collar Parsley
1 Organic Lemon
50 g Pecorino cheese
3-4 Tbsp Olive oil
7-10 Tbsp Pepper
125 g Buffalo mozzarella cheese

Directions

1
Roast the pine nuts in a pan without fat while stirring constantly until golden brown, remove and let them cool down briefly. Prepare pasta in boiling salted water according to package instructions.
2
Meanwhile wash parsley, shake dry, pluck leaves and chop finely. Wash lemon hot, grate dry and grate peel thinly. Halve the lemon and squeeze (approx. 4 tbsp. juice).
3
Finely grate the pecorino cheese.
4
Finely crush 35 g pine nuts in a mortar and place in a bowl. Drain the pasta, collecting 40-50 ml of pasta water. Put the pasta back into the pot. Mix the crushed pine nuts, parsley, olive oil, pecorino cheese, lemon peel and juice with the pasta water.
5
Mix the sauce with the noodles, season with salt and pepper.
6
Drain the mozzarella well and pluck. Fill pasta into bowls. Add the remaining pine nuts and mozzarella and serve immediately.