Pasta with pinoli, lime and pecorino

Ingredients for 2 servings:

• 200 g pasta (preferably fusilli or penne)
• salt water
• 50 g pine nuts
• 1 lemon(s)
• 20 g cheese (Pecorino), mature
• 20 g Parmesan (Parmigiano Reggiano or Grana Padano)
• some olive oil
• possibly parsley

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Pasta with refreshing summer sauce

You can put the pasta in salted water now. By the time the pasta is done, you’ll have the sauce ready; it’s very simple. Put the pine nuts (without shells) in a blender and blend until finely chopped. Break the Pecorino into small pieces, as well as the Parmigiano, and add them to the blender with the lemon juice. Blend again. Add enough olive oil to the sauce to make it nice and creamy, but definitely not runny. Now you can add salt (I never do this; the acidity of the lemon is all you need) and pepper to taste. I always add finely chopped parsley. When the pasta is al dente, drain. Then return it to the pot, add the sauce, and heat until the cheese melts and coats the pasta.