4 ounces pine nuts juice and zest of 2 lemons 1 large bunch fresh flat-leaf parsley, minced (reserve some leaves for topping the pasta) 1 cup good quality extra virgin olive oil 2 1/2 ounces Parmesan cheese, grated 1 ounce Pecorinio cheese, grated Kosher salt and freshly ground black pepper 1...

4 ounces pine nuts juice and zest of 2 lemons 1 large bunch fresh flat-leaf parsley, minced (reserve some leaves for topping the pasta) 1 cup good quality extra virgin olive oil 2 1/2 ounces Parmesan cheese, grated 1 ounce Pecorinio cheese, grated Kosher salt and freshly ground black pepper 1 pound taglietelle pasta

FULL RECIPE HERE

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