Recipe courtesy of Laura Calder
Nutty Pasta
- Level: Easy
- Yield: 6 servings
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.