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Pasta without red sauce

Nutty pasta, a recipe without red sauce, photographed Wednesday, Oct. 21, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: 6 servings

2 ounces almonds

2 ounces pine nuts

2 ounces shelled pistachios

Leaves from 1 bunch parsley

Leaves from 1 bunch mint

12 ounces spaghetti

3 tablespoons olive oil

Parmesan cheese, for grating

Zest from ½ orange, optional

1. Put the almonds, pine nuts, pistachio, parsley and mint into a food processor and chop until fine but not completely pulverized — it should still have a bit of texture.

2. Cook the spaghetti in boiling water until al dente, according to the package directions. Drain. Toss with the nut paste, olive oil, cheese and zest, if using. Serve immediately.

Per serving: 385 calories; 16g fat; 2g saturated fat; 1g cholesterol; 13g protein; 50g carbohydrate; 3g sugar; 5g fiber; 30mg sodium; 73g calcium

Adapted from “French Taste” by Laura Calder

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