Toast pine nuts in 350-degree oven for 10 minutes or put in small cast iron skillet and toast on cook top until lightly browned.
1/2 tablespoon salt
1 teaspoon crushed red pepper
8 ounces small pasta such as shells or small penne
1/2 cup fresh herbs, minced (such as basil, parsley, summer savory, thyme, chives)
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove, minced
1/4 cup pine nuts, toasted
¾ cup freshly grated Parmesan or Pecorino-Romano cheese
Freshly ground black pepper
Heat large pot of water to boiling, add salt, red pepper and pasta, and cook according to package directions or until just tender. Meanwhile, heat olive oil, butter and garlic in small saucepan until warm and butter is melted. Drain pasta, place in warm serving bowl, add warmed oil, minced herbs and gently toss. Add pine nuts and ½ cup cheese with additional ¼ cup to pass at the table. Serves 2.
Per serving: 777 calories; 38 g fat (12 g saturated fat; 44 percent calories from fat); 89 g carbohydrates; 37 mg cholesterol; 525 mg sodium; 21 g protein; 4 g fiber.