Angel Hair Pasta with Pignoli


  • 3/4 cup pine nuts
  • 1/2 cup clarified butter
  • 1 1/4 cups heavy whipping cream
  • 2 1/3 tablespoons butter
  • 1 pinch ground nutmeg
  • salt to taste
  • 1 pinch freshly ground white pepper
  • 1 (8 ounce) package angel hair pasta


Toast pignoli nuts slowly in a skillet, watching carefully not to burn. Remove from skillet when nuts are tan in color.

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Cook noodles in boiling salted water until al dente. Drain.

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.