Tagliatelle with pecorino, lemon and pine nuts

Tagliatelle with pecorino, lemon and pine nuts

  • A little effort

This 15 minute pasta recipe will get you through a busy week. Salty pecorino and sharp lemon give this simple dish a really special flavour. Make double and take leftovers into work for lunch.



  • tagliatelle 150g
  • lemon 1, juiced and zested
  • pine nuts 2 tbsp, toasted
  • pecorino or parmesan 2 tbsp, finely grated
  • olive oil
  • parsley a small bunch, chopped


  • Step 1

    Cook the tagliatelle following the packet instructions.

    Mix the lemon juice and zest, pine nuts, pecorino, 2 tbsp olive oil and parsley and season really well.

    Drain the tagliatelle, reserving 2 tbsp of the cooking water.

    Tip everything into a bowl (including the pasta water) and toss together.

Nutritional Information

  • Kcals 462
  • Fat 20.8g
  • Saturates 3.9g
  • Carbs 58.7g
  • Fibre 2.6g
  • Protein 13.5g
  • Salt 0.16g