Pasta with olives, spring onions and walnuts
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Wholewheat pasta; (8oz) |
| 4 | tablespoons | Olive oil |
| 6 | Spring onions; chopped | |
| 1 | Clove garlic; crushed | |
| 10 | Green olives; halved and stoned | |
| 50 | grams | Walnuts; ground or chopped |
| ; finely (2oz) | ||
| 2 | tablespoons | Freshly chopped parsley |
| 1 | tablespoon | Grated parmesan cheese |
| Freshly ground black pepper | ||
Directions
Cook the pasta in lightly salted, boiling water for 12 minutes or until it is tender. Drain it, run cold water through it and drain it again.
Heat the oil in a saucepan on a low heat. Put in the spring onions and garlic and cook them for 1 minute.
Mix in the olives, walnuts and parsley, and then the pasta, parmesan cheese and pepper. Mix gently so that the pasta becomes coated with the rest of the ingredients. Serve at once. Converted by MC_Buster.
Converted by MM_Buster v2.0l.