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Spaghetti With Basil And Pine Nuts


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • One-half cup pine nuts
  • One and one-half cups shredded basil leaves
  • 1 cup vegetable stock
  • 1 pound spaghetti, cooked al dente
  • One-half cup grated Romano cheese
  • Freshly ground pepper to taste


  • Heat the olive oil in a large skillet. Add the garlic and pine nuts and cook, stirring, until the garlic is soft and pine nuts are slightly toasted. Add the basil and vegetable stock. Bring to a simmer and cook 10 minutes. Add the broth mixture to the pasta and toss with the grated Romano cheese and fresh black pepper. Transfer to a large pasta bowl to serve.