Easy pasta with nuts and herbs

a handful almonds, shelled
a handful pine nuts
a handful pistachios (shelled)
handful fresh flat-leaf parsley leaves
handful fresh mint leaves
200 g pasta
1/3 – 1/4 cup grated parmesan cheese
1 orange zest
salt
splash olive oil

Toast the pine nuts and almonds. Put all the nuts and herbs in the food processor and whiz up. The mixture should be fine, but not completely pulverized, it should still have some texture. Cook the pasta in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts and herb mixture, add olive oil, parmesan cheese and grated orange zest. Garnish with fresh mint or parsley leaves and serve immediately.

I just love the recipes with simple measurement scale: a handful, a pinch, a splash. My father’s favorite sentence was: I don’t know darling, you just cook it until is’s done. Cooking it’s easy, you just need empty stomach and no fast food solution nearby:-)

Another BINGO form Chef Laura Calder.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s