Angel Hair Pasta with Pignoli

Angel Hair Pasta with Pignoli

22

"Serves 2 as an entree, or 4 as a first course."

Ingredients

servings 1129 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

  • Calories:
  • 1129 kcal
  • 56%
  • Fat:
  • 99 g
  • 152%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
  2. Cook noodles in boiling salted water until al dente. Drain.
  3. Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.
  • profile image

Your rating

Cancel
Submit

Reviews

22
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is...

I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh...

This recipe is great with a couple whole smashed cloves of garlic, couple dashes of cayenne pepper, ground black pepper, and crushed red pepper, in addition to the nutmeg. It's extremely rich, ...