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Mediterranean Olives with Pasta
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2 rates
Preparation : 30 min
Cooking : 0 min
Total time : 30 min Rest : 0 min
Equipment
Cook Expert
4 people
120 g of macadamia nuts
370 g of black Kalamata Olives pitted
6 tbsp of olive oil
2 garlic clove
1 of red Cayenne Chilli (seeds removed) – option use small red capsicum
120 g of rocket or baby spinach
500 g of linguini
100 g of grated Parmesan cheese to serve (to taste)
Associated products
Tips
Replace linguine with spaghetti or Gluten free spaghetti. Chilli can be replaced with red capsicum Parmesan replaced Nutritional Yeast Flakes
RECIPE STEPS
1
Place a large pot with water to boil on the stove, and cook the linguine according to the directions on the packet.
- 500 g of linguini
2
Add the Macadamia nuts into the metal bowl and run the program.
- 120 g of macadamia nuts
Expert
00:15 / 6 / __°C
3
Add oil to the metal bowl and run the program (cap off).
- 6 tbsp of olive oil
Stir-fry
02:00 / Auto / 160°C
4
Add the garlic, chilli, and olives to the bowl, close the lid.
Run the program (cap off).
- 370 g of black Kalamata Olives pitted
- 1 of red Cayenne Chilli (seeds removed) – option use small red capsicum
- 2 garlic clove
Stir-fry
05:00 / Auto / 160°C
5
Rest for 2 minutes, then run the programme. Run again if you want a smoother texture.
Expert
00:10 / 5 / __°C
6
Use a spatula to scrape down the bowl.
7
Drain linguine and place into a large serving bowl add the baby spinach or roquette and the cooked olives, chilli and macadamia nuts and stir through the linguine.
- 120 g of rocket or baby spinach
8
Add grated parmesan cheese and stir through until wilted. Add salt and pepper to your taste
- 100 g of grated Parmesan cheese to serve (to taste)
Recipe by SARA CONFORTO
