Recipe courtesy of Laura Calder
Episode: Artist Dinner
Print
Nutty Pasta
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Prep:
20 min
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
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Broccolini

Recipe courtesy of Ellie Krieger

Autumn Rice Salad with Dried Fruit and Nuts

Recipe courtesy of Bobby Deen

Nutty Caramel Corn

Recipe courtesy of Emeril Lagasse

Pasta Primavera

Recipe courtesy of Cooking Channel

Trofie Pasta

Recipe courtesy of One Eared Stag

Pesto Pasta

Recipe courtesy of Kelsey Nixon

Farmer's Pasta

Recipe courtesy of Giada De Laurentiis

Zia Carolina's Pasta: Aunt Carolina's Pasta

Recipe courtesy of David Rocco

Pasta Anto-Te

Recipe courtesy of David Rocco

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here