Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Pine Nut and Parsley Pasta

Email Pine Nut Pasta

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Pine Nut and Parsley Pasta

From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves Serves 4 to 6

  • 1 pound fettuccine
  • 2 1/2 teaspoons kosher salt (2 tsp. + 1/2 tsp.)
  • 1/3 cup pine nuts
  • 1/4 cup chopped parsley
  • 1/2 cup grated Parmesan, plus more for serving
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper

Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Use a liquid measuring cup to scoop out 1/2 cup of pasta water; reserve. Drain the pasta into a colander.

Meanwhile, put the pine nuts in a small skillet. Place on the stove and turn the heat on to medium. Cook, tossing or stirring often, until golden brown, 3 to 5 minutes.
Wash the parsley and pat dry. Chop. Grate the Parmesan (if grating yourself).

Return the pot to medium heat, add the reserved pasta water, and let come to a boil. Add the butter. Once it’s melted, the butter and pasta water will form a sort of “sauce”. Add the pasta, turn off the heat, and toss. Add the Parmesan, parsley, pine nuts, salt, and pepper (about 12 turns on pepper mill). Toss until nice and creamy. Serve with Parmesan.

This recipe was printed from:

Do it Step-by-step

This Goes Well With...


Active: 10 minutes  |  Total: 10 minutes

Want Something Else?