1 lb Linguine
1/2 Cup Chipotle Olive Oil*
1/4 – 1/2 tsp Red Pepper Pizza Flakes
2-3 sprigs Italian parsley, chopped
1/2 lemon, zested
3 Tbsp toasted pine nuts
1/4 Cup grated Parmesan cheese
1 Cup reserved pasta cooking water
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 Cup of pasta cooking water, then drain.
While pasta is cooking, set out a large heat-safe serving dish and add Chipotle oil and parsley. Zest the lemon directly over bowl. Squeeze the lemon’s juice into the mixture, whisk together.
Add hot pasta to serving dish, then add the cheese, and pine nuts, toss to coat. Season generously with salt, pepper and pizza flakes. Add some reserved cooking water if the dish is too dry.
*You can reduce this amount by 1/2 if you need to, and can always add more oil toward the end of the cooking process, if needed.