Bell Pepper – Walnut Spaghetti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon basil, chopped
- 2 teaspoon herbs, Italian (e.g. oregano)
- 3 clove (s) garlic
- 6 tablespoon olive oil
- 1 green pepper (s)
- 1 red pepper (s)
- 1 yellow pepper (s)
- 2 pinches pepper
- 1 teaspoon salt
- 400 g spahetti
- 120 g walnuts
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of salted water according to the instructions on the packet until al dente. Then drain through a sieve.
- Peel the onions and garlic, finely chop together with the basil. Clean and dice the peppers.
- Roast the walnuts in a large, coated pan. Then add the olive oil with onions and garlic and sweat them until translucent. Add the diced paprika and fry briefly. Season with the herbs. Put the drained pasta in the pan and mix everything well. Season well with salt and pepper and mix in the basil. Serve immediately.
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