3 tbsp. pine nuts (Pignoli)
3 c. ziti macaroni
Grated peel of lemon
1 clove of garlic, minced
4 tbsp. lemon juice, divided
2 tbsp. white vinegar
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. olive oil
1/2 c. grated Parmesan cheese
1/2 c. chopped basil or 2 tbsp. dried
1/4 c. minced parsley
3 med. tomatoes, seeded and sliced

In a small pan, toast the pine nuts over medium heat 4 to 5 minutes. Stir often and watch carefully to prevent burning. Set aside. Cook pasta and drain and rinse briefly with cold water, drain again.

Whisk together garlic, lemon peel, 2 tablespoons lemon juice, vinegar, salt and pepper. Slowly add olive oil. Whisking well. Set aside. When pasta is drained, combine in a large bowl with pine nuts, Parmesan, basil, parsley, tomatoes and dressing.

Just before serving add 2 tablespoons lemon juice. Mix well. Serves 8.