Pasta with Toasted Pine Nuts and Parmesan Cheese

Assemble these supplies:


1 tablespoon salt
1 tablespoon olive oil
2 ounces Parmesan cheese
4 tablespoons unsalted butter
1/4 cup pine nuts
1/2 pound dry or fresh egg pasta, such as fettuccine

Steps in preparation:

1. In large saucepan or stockpot, bring 4 quarts water, 1 tablespoon salt, and 1 tablespoon olive oil to a boil over medium heat.
2. Grate Parmesan cheese and set aside.
3. In small heavy-gauge skillet or sauté pan, melt butter over medium heat. 
4. When it foams, add pine nuts and cook, stirring, until both butter and pine nuts turn golden brown. 
5. Remove from heat. 
6. Using slotted spoon, transfer half the pine nuts to a small bowl or cup and reserve for garnish.
7. Add pasta to the boiling water. 
8. Cook dry pasta 8 to 12 minutes, fresh pasta 3 to 5 minutes, or until al dente.
9. Place colander over bowl and drain pasta into it: 
10. The pasta water will heat the bowl. 
11. Empty the bowl of water, dry with paper towel, and fill with pasta.
12. Toss pasta with the remaining pine nuts and all the browned butter from skillet. 
13. Add Parmesan cheese and toss again.
14. Place a portion of pasta on each plate and garnish with reserved pine nuts.