Spaghetti with lemon & olives

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Put a large pan of water on to the boil for the pasta. Meanwhile, put the oil and nuts in a small pan and warm over a low heat. Crush the garlic into the pan and sprinkle in the chilli. Continue warming until the nuts are lightly toasted, checking to make sure the garlic doesn't burn.
2. Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley. Once the pasta water is boiling, add a generous amount of salt and the spaghetti and cook, according to packet instructions.
3. Drain the spaghetti and tip into a serving bowl. Pour over the garlicky oil and toss well with the lemon zest and juice, parsley, olives, parmesan and plenty of salt and pepper. Add more lemon juice to taste - it should be fresh but not overly lemony. Serve with extra parmesan.

Per serving

573 kcalories, protein 19g, carbohydrate 59g, fat 31 g, saturated fat 6g, fibre 5g, salt 1.7 g

Latest comments and suggestions

• cammu

  23 July 2008

  cammu rated and commented on this recipe

  

  I didin't like it with the green olives, because i prefer the black one. Next time i will use black olives. :)

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• Mummy Batten

  23 August 2008

  Mummy Batten rated and commented on this recipe

  

  I love this dish and have been making it for the last few years. Quick and easy to do, although I leave out the parsley as not a fan of the herb! Tastes even better the next day (if there is any left) and I add extra chilli flakes for that extra kick. Never thought a veggie dish would taste so nice!

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• Noodles

  11 December 2008

  Noodles rated and commented on this recipe

  

  Also been making this for a few years. I leave the parsley out and use black olives and chilli flakes. Sometimes I add king prawns which is even tastier!!!

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Ingredients

• 500g bag fresh or dried spaghetti
• 5 tbsp olive oil
• 50g pine nuts
• 5 fat garlic cloves , peeled
• good pinch dried chilli flakes
• 2 lemons
• handful parsley
• 100g pitted green olives , chopped if liked
• 5 tbsp grated fresh parmesan , plus extra to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 10 mins

Ingredients

• 500g bag fresh or dried spaghetti
• 5 tbsp olive oil
• 50g pine nuts
• 5 fat garlic cloves , peeled
• good pinch dried chilli flakes
• 2 lemons
• handful parsley
• 100g pitted green olives , chopped if liked
• 5 tbsp grated fresh parmesan , plus extra to serve

Per serving

573 kcalories, protein 19g, carbohydrate 59g, fat 31 g, saturated fat 6g, fibre 5g, salt 1.7 g

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