— Taylor Trudon / Writer, Culture & Lifestyle / Brooklyn, NY
PSA: This Pine Nut and Preserved Lemon Pasta May Cause Flirting at the Dinner Table
theSkimm
Ever take a bite of pasta so good, it leaves the entire table speechless? Eden Grinshpan’s Pine Nut and Preserved Lemon Pasta, from her new cookbook Tahini Baby, is that pasta. Pine nuts are the game-changer — toasted until golden, they add a deep, nutty flavor that pulls the whole dish together. When combined with spaghetti, tangy preserved lemon, garlic, Parmesan, Aleppo pepper, and plenty of butter, you’ve got a creamy, crave-worthy meal that’s been described as “foreplay on a plate.” Consider yourself warned.
The Time Commitment: About 20 minutes — just enough time to sip a crisp, citrusy sauvignon blanc (a perfect pairing).
Key Tips: No Aleppo pepper? Red chili flakes will do the trick. And if you’ve never preserved lemons before, this shortcut is ready in minutes — just be sure to let the mixture sit for at least three hours.
Other Takes: For other springy pastas where nuts are doing the most, try…
Lemon Kale Pesto Pasta features a bright, garlicky sauce you’ll want to drench over every carb in sight.
This Pasta With Creamy Crushed Walnut Sauce — topped with fresh herbs, chile oil, and toasted breadcrumbs — is restaurant-quality but with minimal effort.
