Nutty Pasta

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: Artist Dinner

Photo: Nutty Pasta

Rated: 5 stars out of 5Rate it!Read 10 reviews

TOTAL TIME:30 min
Prep:20 min
Inactive Prep:--
Cook:10 min
 
YIELD:6 servings
LEVEL:Easy

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

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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.

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Read all 10 reviews

  • on April 09, 2012

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    Absolutely awesome flavors!! Only change I made was to use garlic flavored olive oil. And next time I will save some pasta water...this time I just added a bit more oil. This will be one of our favorites from now on and I like the idea of adding a veggie or two!

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  • on March 28, 2012

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    We love this recipe. I halved the recipe. I also toasted the pine nuts. -wow!

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  • on December 12, 2011

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    Wow! A great melding and balance of flavors and textures. Save a cup of the pasta water. I add it as needed when I mixed all the ingredients so it wasn't to dry. Everyone at the table loved it.

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