Angel Hair Pasta with Pignoli

By: Jackie

"Serves 2 as an entree, or 4 as a first course."

Rating: Read Reviews (20)

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Original Recipe Yield 2 - 4 servings

Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly. Add noodles to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts, and serve.