Spaghetti with Mushrooms, Pistachios and Hazelnuts
3 tbsp vegetable oil
450g closed cup mushrooms sliced
2 cloves garlic, crushed
grated rind of 1 orange and juice of 2 oranges
50g shelled pistachios, finely chopped
50g shelled hazelnuts, finely chopped
3 tbsp fresh parsley, chopped
salt and pepper
450g fresh spaghetti or other thin noodles
- Heat oil and cook mushrooms and garlic over a medium heat in a covered
pan for 3 minutes, stirring
- Add orange rind and juice, nuts, parsley and seasoning.
Cover and cook gently for 5 minutes.
- Meanwhile, cook spaghetti for about 3 minutes, or until tender.
Drain well, then add to mushroom mixture and gently mix together.
- Serve immediately. Depending on the type of spaghetti cooked this dish could also suit vegans.