Shallot, pine nut & preserved lemon spaghetti

Name: Shallot, pine nut & preserved lemon spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 30 g pine nut kernels; 1 tbsp Essential Olive Oil; 25 g unsalted butter; 2 Echalion Shallots, thinly sliced; 150 g spaghetti or bucatini; 2 tsp Cooks’ Ingredients Preserved Lemon Paste; 25 g pack basil, leaves only, finely chopped; 80 g feta, crumbled, to serve

The pronounced sweetness of shallots make them a perfect choice for fast flavour, and this speedy sauce is cooked around the time it takes to boil the spaghetti.

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

30g pine nut kernels
1 tbsp Essential Olive Oil
25g unsalted butter
2 Echalion Shallots, thinly sliced
150g spaghetti or bucatini
2 tsp Cooks’ Ingredients Preserved Lemon Paste
½ x 25g pack basil, leaves only, finely chopped
80g feta, crumbled, to serve

Method

Toast the pine kernels in a large frying or sauté pan over a low heat until lightly golden, then remove to a plate and set aside.
Increase the heat to medium and add the oil and butter to the pan. Once the butter is foaming, add the shallots and cook gently, stirring regularly, for about 15 minutes until soft, sweet and slightly golden.
Meanwhile, cook the pasta in lightly salted water according to pack instructions. Drain, reserving around 150ml cooking water.
Add the lemon paste and about ½ the pine kernels to the shallots, then tip in the drained pasta. Mix everything together and season with plenty of black pepper and a pinch of salt. Stir through the basil and enough pasta water to loosen. Serve immediately, with the remaining pine nuts and feta sprinkled on top.

Cook’s tip

The convenient preserved lemon paste (no more removing pips and flesh) gives the dish an instant citrus hit – or you can use the zest and juice of an unwaxed lemon instead. Chopped parsley or tarragon would make a good swap for the basil.