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
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.