Pasta A La Kim

My dear friend Kim mentioned purchasing pine nuts today and I was inspired to make this simple yet delicious pasta.

1 lb linguine
5 cloves garlic, minced
2 pinches red pepper flakes (only if you want a kick)
3-4 Tbsp. EVOO (Extra Virgin Olive Oil)
A handful fresh flat-leaf parsley, chopped
1/2 cup toasted pine nuts
Parmigiano Reggiano cheese

Toast your pine nuts on a sheet pan in a 350 degree oven for approximately 5-8minutes. Just watch them carefully as they will turn and burn fast. You can also toast them in a skillet on the stove top just as easily. In a hot skillet saute garlic and red pepper flakes with EVOO. Cook linguine until al dente. Drain pasta and while it's still hot toss it in a large bowl with garlic mixture, parsley, pine nuts, & fresh ground black pepper. Top with tons and tons of fresh grated Parmigiano Reggiano cheese.