Pasta with fresh herbs

Ingredients for 4 servings:

• 500g spaghetti
• 1 bunch herb mix (summer herbs) e.g. parsley, mint, basil, rosemary, lemon balm etc., large bunch
• 3 tbsp walnuts
• 4 tbsp olive oil
• 3 tbsp walnut oil
• 2 garlic cloves
• 6 tbsp water (pasta cooking water)
• some salt and pepper, black, from the mill
• e.g. cheese substitute (vegan Parmesan cheese)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Wash the herbs. Pluck the leaves from the stems and chop them not too finely. Peel the garlic and finely slice them. Roughly chop the nuts and roast them in a pan with 2 tablespoons of olive oil. Add the garlic and roast briefly. Set the nuts aside. Cook the pasta in plenty of salted water until al dente. Drain, reserving some of the pasta cooking water. Now stir the herbs into the spaghetti. Toss the dish with the remaining oil, pasta water, and walnut-garlic mixture. Season to taste with salt and plenty of freshly ground pepper. Serve immediately. We serve it with a green salad.