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Shallot, pine nut & preserved lemon spaghetti

Shallot, pine nut & preserved lemon spaghetti

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

  1. 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.

  2. 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.

  3. Meanwhile, cook the pasta in lightly salted water according to pack instructions. Drain, reserving around 150ml cooking water.

  4. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,641kJ/ 633kcals

Fat

38g

Saturated Fat

14g

Carbohydrates

53g

Sugars

4.6g

Fibre

4.8g

Protein

18g

Salt

1.9g

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