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Andrew Benge
Spaghetti with walnuts, tomato and olives
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Ingredients
Directions
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Cook the spaghetti with salt until al dente. Heat the olive oil and fry the walnuts and pine nuts for 2-3 minutes.
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Add the cherry / kersto and oregano and simmer until soft.
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Add the parsley and black olives and season with salt.
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Scoop the drained pasta, possibly with a few tablespoons of cooking liquid, through the sauce and warm briefly.
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Nutrition
555Calories
Sodium0% DV0g
Fat29% DV19g
Protein32% DV16g
Carbs26% DV77g
Fiber0% DV0g
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