Lemon, Pinenut & Parsley Pasta

This has to be one of the quickest and tastiest dishes ever!  I timed myself making it the other day and from start to finish it was 15 minutes flat.  I love the fresh, clean flavours that make this dish so scrummy!  Perfect for a summer’s day.

Serves 4


  • 300g pasta
  • 100ml double cream
  • 50ml white wine
  • Juice and zest of 1 to 2 lemons, depending on how lemony you want it!
  • 100g finely grated fresh Parmesan cheese
  • 3 egg yolks, lightly beaten
  • 50g pinenuts, toasted
  • Salt & pepper to season
  • Handful of chopped fresh parsley, leave some extra for garnish


  1. Boil a large pan of water, add some salt and pop your pasta in, taking note of how long it’ll take, as each type of pasta is different.
  2. Whilst the pasta is boiling, pour the cream, white wine, juice, zest, Parmesan cheese and egg yolks into a bowl and give a good mix, until all combined
  3. When the pasta is ready, drain and pour back into the saucepan,
  4. Add the cream mixture to the pasta and give a good stir, making sure all the pasta is coated.
  5. Add in the pinenuts and stir again.
  6. Taste and adjust the seasoning as required.
  7. If the sauce is not as thick as you’d like it, pop it on the heat for a few minutes, whilst stirring constantly.
  8. Just before you’re ready to serve, gently stir in the chopped parsley.

Domestic Princess tips:

  1. Any pasta will work well in this dish.  I think a short pasta like fusili or farfalle (which is what I used for the photo) is my favourite, as there’s lots of gaps for the sauce to get into.
  2. If you’re making this for children, you can omit the wine and it’ll still be delicious.
  3. I never find the instructions on pasta to be very accurate, so I always test it about 2 minutes before the suggested cooking time is up, and then keep checking it until it’s al dente.
  4. Fresh pasta would be delicious in this recipe and would make it an even quicker dish!
  5. Bangaloreans, you can buy pinenuts in Hypercity and Nature’s Basket.
  6. If you’re a low-carber, then you can try this zucchini “pasta” instead of the traditional kind.

Please give this recipe a go, it really is so quick and easy!

With much love
The Domestic Princess



  1. I’m a big pasta fan so will definitely try this dish but will go for the low carb option.

  2. This is a must! I can’t wait to try it – thanks DP

  3. We cooked it this evening. I thought it was delicious….. but next time, to appeal to all palates in the family (the big plump lemons in USA are slightly different to the small grape-sized offerings in India… ), I think I’ll use only 1/2 to one large lemon. I also added chicken, which went down a treat. Easy peasy recipe for the whole family – thanks so much DP x

  4. Domestic Prince says:

    I love it really lemon-y – but am sure you can reduce the lemons to suit everyone’s palate.

  5. Emma rainbird says:

    Going to do this tomorrow for all the Rainbirds – will let you know how it goes. 🙂 xxxx

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