Spaghetti with mushrooms, pistachios and hazelnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | pounds | Closed cup mushrooms sliced |
| 2 | Cloves garlic; crushed | |
| Grated rind of 1 orange and juice of 2 | ||
| ; oranges | ||
| 2 | ounces | Shelled pistachios; finely chopped |
| 2 | ounces | Shelled hazelnuts; finely chopped |
| 3 | tablespoons | Fresh parsley; chopped |
| Salt and pepper | ||
| 1 | pounds | Fresh spaghetti or other thin noodles |
Directions
1. Heat oil and cook mushrooms and garlic over a medium heat in a covered pan for 3 minutes, stirring.
2. Add orange rind and juice, nuts, parsley and seasoning. Cover and cook gently for 5 minutes.
3. Meanwhile, cook spaghetti for about 3 minutes, or until tender. Drain well, then add to mushroom mixture and gently mix together.
4. Serve immediately.
Note: Depending on the type of spaghetti cooked this dish could also suit vegans.
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