INSTRUCTIONS
[Brown the Veal]
1. Place the flour, the 1 tsp. salt and the ½ tsp. pepper in a resealable plastic bag. Add the veal and shake to coat evenly.
2. In a large fry pan over medium-high heat, melt the butter with the oil. Remove the veal from the bag, shaking off excess flour. Add the veal to the pan, in batches if necessary to avoid crowding, and sautee until browned, about 6 minutes total. Remove the veal and set aside.
[Make the Sauce]
3. Place the same pan over medium-low heat. Add the wine, lemon zest and rosemary and stir, scraping up the brown bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 1 minute. Add the broth and bring to a simmer. Reduce the heat to medium-low and cook until the flavors are blended, about 10 minutes.
4. Return the veal and any accumulated juices to the pan, add the pine nuts and cook until warmed through. Season with salt and pepper.
[Cook the Pasta]
5. Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving ½ cup of the cooking water.
6. Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the reserved cooking water as needed to loosen the sauce and serve immediately.
