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🍝 Crunchy Nut Spaghetti

832 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill 5 liters of water into a large pot and add a generous pinch of salt.
  2. 2. Cook the spaghetti in this salted water until it is al dente (firm to the bite). Follow the time instructions on the package.
  3. 3. Take the nuts and chop them roughly with a knife.
  4. 4. Rinse the sage leaves under running water.
  5. 5. Shake the leaves dry so that no water remains on them.
  6. 6. Add oil to a frying pan and heat it on the stove.
  7. 7. Add the chopped nuts and the sage leaves to the hot pan.
  8. 8. Fry the ingredients until they are crunchy and golden brown.
  9. 9. Season the mixture with a pinch of salt and freshly ground pepper.
  10. 10. Pour the cooked spaghetti into a colander and let the water drain completely.
  11. 11. Return the drained pasta to the pot or a large bowl.
  12. 12. Add the crunchy nut-sage mixture to the pasta.
  13. 13. Mix everything well so that the pasta is coated with the nuts and oil.
  14. 14. Serve the dish immediately and sprinkle with grated Parmesan cheese if desired.

Nutrition per serving