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Spaghetti Marco Polo

  • 1/2 lb spaghetti pasta
  • 2/3 cup walnuts
  • 1/2 cup black olives, chopped
  • 1/2 cup roasted red peppers, drained
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 4 cloves of garlic, minced
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups parmesan cheese
  1. Cook and drain pasta to package directions. While pasta is cooking toast the walnuts over medium for about 2-3 minutes or until one shade darker than you started with. Remove walnuts from heat.
  2. Chop walnuts and combine them in a medium bowl with olives, red peppers, parsley, and basil.
  3. In a large saucepan cook garlic in olive oil for 1-2 minutes, but do not brown. Turn off heat and add pasta to the pan. Toss to coat. Add salt and pepper to taste.
  4. Transfer pasta to a large serving bowl and top with nut mixture. Sprinkle with parmesan cheese and toss to combine.