Filter
Reset
Sort ByRelevance
Andrew Benge
Spaghetti with walnuts, tomato and olives
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti with salt until al dente. Heat the olive oil and fry the walnuts and pine nuts for 2-3 minutes.
-
Add the cherry / kersto and oregano and simmer until soft.
-
Add the parsley and black olives and season with salt.
-
Scoop the drained pasta, possibly with a few tablespoons of cooking liquid, through the sauce and warm briefly.
Blogs that might be interesting
-
20 minLunchbutter, sugar, Apple, chicory, watercress, lamb's lettuce, fricandeau, honey, mustard, Red wine vinegar, sunflower oil,chicory salad with caramel apple and fricandeau -
20 minLunchpearl couscous, couscous, olive oil, chickpea, pomegranate seed, fresh mint, parsley, cucumber, smoked chicken fillet, apricot, nectarine,couscous salad with chicken-fruit skewer -
10 minLunchavocado, lemon juice, cream cheese natural, green garden herbs, chives, parsley, sweet pickle,avocadospread for the sandwich -
25 minLunchcayenne pepper, dried oregano, dried thyme, cinnamon powder, cumin powder (djinten), olive oil, lemon, chicken breast, Greek yoghurt, garlic, fresh mint, cucumber, tortilla wrap, Red pepper, Red onion,chicken gyros with tzatziki
Nutrition
555Calories
Sodium0% DV0g
Fat29% DV19g
Protein32% DV16g
Carbs26% DV77g
Fiber0% DV0g
Loved it