This recipe for pine nut pasta is simple, hearty, and packed with flavor. We used Elda’s Kitchen Black Pepper Cooking and Grilling Sauce for a quick, filling, flavorful dinner, but you could also use our Kentucky Bourbon for a different take!


Optional Ingredients

    • Parmesan Cheese
cowboy pinwheels


In a large pot, add four quarts of water and a few pinches of salt. Cover and bring to a boil.
Once boiling, add your egg noodles and cook to package specifications. When cooked, strain and set aside.

In the same pot you cooked your noodles in (now emptied), add a drizzle of avocado oil and your ground meat. Break up the meat with a spoon and stir to cook. Add a dash of salt and continue to cook. As meat browns, add half a bottle of Elda’s Kitchen Black Pepper Cooking & Grilling Sauce. Stir to coat.

Add crushed red pepper to taste and stir. Dice 3 leaves of fresh basil and add to the meat. Add a tablespoon of brown sugar and stir. Once cooked through, remove from heat and set aside.

In a new medium pan, add ⅔ cup of pine nuts. Roast on medium heat until the pine nuts have browned.

Return the pan with your meat mixture to the stove and heat on medium. Add your noodles and pine nuts to the meat and stir gently to combine. You can add your noodles in batches to avoid breaking them up by over-stirring.

Remove from heat, top with parmesan cheese, and enjoy!

Watch Brie make this recipe on YouTube!
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