Nutty Pasta

  • serves 6


76 Ratings
Directions for: Nutty Pasta


2 oz almonds

2 oz pine nuts

2 oz pistachios

1 bunch parsley leaves

1 bunch mint leaves

12 oz spaghetti

1 sprinkles Olive oil

Parmesan cheese, for grating

Orange zest, optional


1. 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 zest. Serve immediately.

See more: French, Nuts, Dinner, Appetizer, Pasta, Italian, Lunch, Easter

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