Description
A fun, Julia Child-inspired spaghetti recipe to eat with chopsticks!
Ingredients
- 1 Tablespoon Kosher Or Sea Salt, Divided Use
- ½ pounds Spaghetti Noodles (dry)
- ¾ cups Chopped Walnuts (toasted If You Like)
- ½ cups Chopped Black Or Kalamata Olives
- ½ cups Chopped Roasted Red Peppers
- ⅓ cups Finely Chopped Parsley
- 10 whole Large Basil Leaves, Finely Chopped
- ½ teaspoons Ground Black Pepper
- 4 Tablespoons Olive Oil
- 2 Tablespoons Roasted Garlic (from One Bulb)
- ¼ cups Crumbled Feta (leave Out To Make It Vegan)
Preparation
Bring a large pot of water to boil, add about 2 teaspoons of salt, then the pasta. Cook until al dente. This will depend on the type of spaghetti, but mine required about 11 minutes. Drain and set aside.
Meanwhile, in a medium bowl, mix nuts, olives, roasted peppers, fresh herbs, and plenty of salt and pepper.
In the now empty pasta pot, heat olive oil over medium, add garlic, and stir. Cook for a couple minutes until very fragrant and garlic is broken up, reducing heat if garlic sticks to the pan. Remove from heat and toss garlic and oil with spaghetti. Serve topped with the nut and olive “pesto” and plenty of feta. Keeps well as leftovers for a few days.
Notes:
1. Prep time does not include roasting garlic. This can be done ahead (in bulk), and the garlic frozen or refrigerated. See link to the blog post for a roasted garlic how-to.
2. The herbs, nuts, and olives are flexible ingredients. Feel free to try substituting different varieties of each, depending on what you have in your fridge, garden, or pantry.
