Ingredients
2 ounces/105 g almonds
2 ounces/105 g pine nuts
2 ounces/105 g pistachios
Leaves from a bunch of parsley
Leaves from a bunch of mint
12 ounces/400 g spaghetti
Olive oil
Parmesan cheese, for grating
Orange zest, optional
Method
Put the nuts and herbs in the food processor and whiz up.
The mixture will be fine, but should still have texture, not be completely pulverized. Cook the spaghetti in boiling, salted water until al dente. Drain.
Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and zest. Serve immediately.
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