I received a delightful Mother's Day package this week, which contained, among other wondrous things, a giant pound and a half bag of pinenuts. I was gobsmacked. I have the redfox to thank for this windfall. This is the approximate quantity of pine nuts I might have expected to permit myself over a period of, say, ten years. You will be seeing a lot of celebratory pine nut cookery around here for a while, and how could that be bad?
You may be happy to hear that the consumption of pine nuts can lead to weight loss. Apparently, the oil in pine nuts has been found to the suppress the appetite of experimental subjects. Naturally I am pleased to be afforded an opportunity to shed those excess pounds by the simple expedient of eating one and one half pounds of pine nuts. Perhaps I'd best not eat them all at once, lest I fade away entirely.
I am mulling over my plans for a ricotta and pinenut tart, found at Nick Malgieri's website, which is unique in it's use of carmelized pine nuts. Mmm. Meanwhile, however, a person has got to eat. And this is what I had for supper Saturday night.
Pasta and Pine Nuts
feeds 2 for light supper or lunch
angel hair pasta 8 oz
whole milk ricotta 1/2 cup room temperature
mascarpone (opt) 1 tbsp
grated rind of 1 lemon
juice of 1 lemon
pine nuts 1/2 cup
freshly grated parmesan
oil cured black olives, handful chopped
fresh basil handful chopped
fresh chives small handful, chopped
Preheat oven to 325F. Put pasta water on to boil, with lemon juice and salt added in the water. Put pine nuts on a cookie sheet and cook for about 7 minutes, or until they start to smell nice. Remove from oven. Put most of the pine nuts and everything else but the herbs and parm in a biggish bowl. Cook the pasta. Drain, saving pasta water. Add hot pasta to bowl and toss around to mix all ingredients well. Add a little pasta water until the pasta sauce is a bit creamy. Toss in fresh herbs. Decant into 2 shallow individual bowls. Grate fresh pepper over, scatter remaining pinenuts on top, and then parmesan.
Consume with bread and maybe some grilled fresh asparagus-done in olive oil and sprinkled with sea salt, coarse pepper and fennel seed-yum. (gorgeous-$1.99 this week!)
I loved my supper. But I just didn't feel thinner. Better have some more.