Farfalle Ai Pignoli Con Lemone(Easy Sauce While Pasta Cooks) - cooking recipe

Ingredients

1 lb. Farfalle
1 1/2 sticks (3/8 lb.) unsalted butter
2/3 c. chopped pignoli nuts
1 Tbsp. lemon zest
2 Tbsp. dry vermouth
salt
pepper (freshly grated)

Preparation

Boil 5 quarts water in a large pot.
In a double boiler, melt the butter.
Stir in the pignoli nuts or walnuts, lemon zest and dry vermouth or cognac.
Maintain at low heat until pasta is ready (al dente).
Drain the pasta and place in a serving bowl.
Add the sauce and serve with grated riggiano, parmesiano and cracked pepper.
Guests will rave.