Spaghetti with tomatoes, poppy seeds and walnuts

Ingredients for 2 servings:

• 400 g spaghetti, cooked
• 6 vine tomatoes or 10 cocktail tomatoes
• 60 g walnuts
• 20 g poppy seeds, whole
• 2 tbsp olive oil
• ½ lemon(s), grated peel
• salt and pepper
• 15 basil leaves
• Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Roast the walnuts in a pan without fat; this takes a few minutes. Let them cool. Then either chop them with a knife or roughly chop them in a blender. Roast the poppy seeds in a pan without fat. This goes relatively quickly. Also let them cool. Mix the chopped walnuts and poppy seeds together. Put olive oil in a pot. Roughly dice the tomatoes and add them. Add the nut and poppy seed mixture and lemon zest, salt, and pepper, and mix everything together. Then stir in the cooked spaghetti and heat everything through. Tear the basil leaves and stir them into the spaghetti with the Parmesan cheese. If it’s too dry, add a little more spaghetti water. Drizzle with good olive oil. Serve with seasonal salads or various carpaccios. You can also chop regular tomatoes and add them. They should have a good aroma, though.