½ cup pine nuts4 ripe beefsteak tomatoes¼ cup extra-virgin olive oil1 tablespoon lemon juice¼ cup fresh basil leaves (packed)½ teaspoon salt1/8 teaspoon white pepper1 pound angel hair pastaBring large pot of water to boil for pasta.Place small skillet over medium heat for 3 minutes. Add pine nuts, cook and stir 3 to 5 minutes or until nuts begin to brown and are fragrant. Remove from heat and pour nuts into serving bowl.Chop tomatoes into ½-inch pieces and add to pine nuts along with olive oil, lemon juice, basil, salt and pepper. Add pasta to the boiling water, cook and stir until al dente according to package directions.Drain and add to tomato mixture in bowl. Toss gently and serve immediately.