Creamy Angel Hair Pasta with Pine Nuts

    25 minutes

    This is a rich and creamy pasta dish that is served with toasted pine nuts, I find it makes a great entree or light dinner.

    27 people made this

    Serves: 4 

    • 3/4 cup pine nuts
    • 250g angel hair pasta
    • 1 1/4 cups (310ml) thickened cream
    • 1/2 cup clarified butter
    • 2 1/3 tablespoons butter
    • 1 pinch ground nutmeg
    • 1 pinch salt, to taste
    • 1 pinch freshly ground white pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Toast pine nuts slowly in a frypan watching carefully not to burn. Remove from frypan when nuts are tan in colour.
    2. Cook pasta in boiling salted water until al dente. Drain.
    3. Combine cream, clarified butter, butter, nutmeg, salt and pepper in a saucepan; heat thoroughly.
    4. Add pasta to the heated sauce. Let sauce reduce to a creamy consistency. Top with nuts and serve.

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    Reviews in English (24)


    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!!!  -  06 Jul 2000  (Review from Allrecipes USA and Canada)


    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  -  13 Feb 2004  (Review from Allrecipes USA and Canada)


    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.  -  25 Sep 2006  (Review from Allrecipes USA and Canada)