Roasted Garlic Spaghetti with Parsley and Pine Nuts

Heat the oven to 190°C (Gas Mark 5 / 375°F). Chop one end off each unpeeled garlic clove, and lay them out on a baking tray. Drizzle with a little oil and roast for 20-25 minutes, until soft. When it is ready, squeeze the roasted garlic from each clove.

Cook the spaghetti in a pan of boiling water for 10 minutes or until al dente, then drain.

Meanwhile, heat the remaining oil and the butter in a frying pan over a medium heat. Add the roasted garlic and pine nuts, and stir for 3-4 minutes until the nuts are toasted. Once the pasta has cooked, add it straight into the frying pan, along with the fresh parsley, lemon juice and a handful of the cheese. Toss to combine, and serve warm with the remaining grated cheese.

(Recipe adapted from The View From the Great Island.)