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Nutty Pasta
Recipe courtesy Laura Calder
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 2 ounces almonds, shelled
- 2 ounces pine nuts
- 2 ounces pistachios, shelled
- 1 bunch fresh flat-leaf parsley, leaves picked
- 1 bunch fresh mint, leaves picked
- 12 ounces spaghetti
- Kosher salt
- Splash olive oil
- Parmesan cheese, for grating
- Zest of 1 orange, optional
Directions
Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized.
Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste, if using. Serve immediately.
© Recipe courtesy Laura Calder