Rana Products Used
with Alfredo, Lemon, and Pine Nuts
1 - 8.8 oz. pkg. Giovanni Rana Tagliatelle
1 - 10 oz. pkg. Giovanni Rana Alfredo
4 tbs. pine nuts
zest of 1 lemon
Pecorino Romano or Parmigiano Reggiano, grated or shaved to taste
Toast pine nuts in a dry sauté pan over medium heat, tossing constantly until golden and fragrant; about 1 – 3 mins.
Prepare Alfredo and tagliatelle according to package instructions and drain, reserving ½ cup of cooking water. In a bowl or sauté pan, toss tagliatelle with Alfredo and lemon zest. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency.
Plate the tagliatelle and top with Pecorino and pine nuts.
***Alternately, try this recipe with Giovanni Rana Spinaci e Ricotta Ravioli.