Linguine With Pine Nuts, Roasted Garlic, and Capers
2 whole heads of garlic, unpeeled
3/4 cup pine nuts
12 oz. linguine
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh parsley
2 Tablespoons balsamic vinegar
2 Tablespoons capers, drained
2 garlic cloves, minced
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese (optional)
plus steamed broccoli-optional (1-1/2 cups, or as desired) toss it in at end
1. Preheat the oven to 350 degrees F. Slice off the top 1/4 inch of the garlic heads. Wrap the garlic in foil and bake until very soft, about 1 hour. Remove the garlic from the oven and let cool. Squeeze the garlic from the cloves, mash it with a fork, and set aside.
2. Meanwhile, spread the pine nuts in a shallow baking pan and toast in the oven until golden, about 5 minutes. Transfer to a wire rack to cool.
3. Cook the pasta according to the package directions until al-dente. Drain well.
4. In a large bowl, combing the olive oil, parsley, vinegar, capers, garlic, salt, pepper, and 1/2 cup of the nuts (and broccoli if desired). Add the linguine and mix thoroughly. Garnish with remaining nuts and cheese, if desired.
