Fried noodles with cashew nuts and olives in green pesto

Ingredients for 4 servings:

• 500g spaghetti
• salt water
• 200 g olives, black or green, pitted
• 150 g cashew nuts, salted or natural
• 1 small jar of green pesto, possibly homemade
• some olive oil for frying
• salt and pepper
• 1 large onion(s)
• 2 cloves garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

perfect use of leftover pasta

First, cook the pasta in salted water as usual, according to the instructions. You can also use pasta that’s already cooked the day before. While this is happening, dice the onion and chop or press the garlic. Cut the olives into “rings,” meaning they should be cut two or three times, depending on their size. Once the pasta is done, add the oil to a pan (or wok, or whatever) and sauté the onion until translucent. Add the pasta and cook for a while. Then season with salt, pepper, and add the garlic. Let the whole thing simmer for a while, then stir in the olives. Once they’re slightly browned, add the pesto and mix everything well. Finally, add the cashews and cook for another 2 minutes.