Angel Hair Pasta with Pignoli Recipe -
Angel Hair Pasta with Pignoli Recipe

Angel Hair Pasta with Pignoli

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

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Ingredients Edit and Save

Original recipe makes 2 - 4 servings Change Servings


  1. Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.
  2. Cook noodles in boiling salted water until al dente. Drain.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2003

I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is just as good!!!

Most Helpful Critical Review
Mar 15, 2006

I made this last night and in the end, we thought it was just ok. I did change a few things, but I don't think it would have affected the flavour of the dish. Instead of using angel hair pasta, I used spaghettini as it's all I had. I also didn't use clarified butter (but I didn't add the other 2+ Tbsp of butter). As well, I used half and half cream instead of whipping cream. The dish was ok, but not worth the fat and calories IMHO so if I do make again (which is debatable), it won't be for awhile!


27 Ratings

Feb 13, 2004

I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh garlic, along with some baby spinach and prepared the sauce in another pan, added some fresh parmesean and romano to thicken, then once the sauce was ready added the chicken spinach mixture. My in-laws and husband went NUTS! It still goes together quite fast and heats up well for leftovers. Thanks for a good recipe

Sep 25, 2006

This recipe is great with a couple whole smashed cloves of garlic, couple dashes of cayenne pepper, ground black pepper, and crushed red pepper, in addition to the nutmeg. It's extremely rich, a real treat.

Jan 14, 2007

My family absolutely loved this recipe! It was served as a sidedish to grilled salmon and they just couldn't get enough of it! You really have to keep a constant eye on the pine nuts when browning, they will burn quick. I made 1 lb of (thin spaghetti)pasta, no leftovers.

Feb 17, 2006

I didn't have clarified butter, so I subbed regular butter and left out the extra tablespoon. Also we added some grilled chicken. Awesome flavor, so rich and creamy - better than restaurant. Leftovers not as good, otherwise this would have been 5 star recipe.

Feb 21, 2006

Buttery and delicious!

Feb 15, 2006

I made this for dinner last night and my husband and I both agreed that it had no flavor and we would not want to try it again. I made this recipe as directed but added chicken and spinach as others had suggested and also to add a little nutrition to the calories.


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  • Calories
  • 1129 kcal
  • 56%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 99 g
  • 152%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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