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Spaghetti Marco Polo

By Chef John Ash

Create a night to remember and create this no-fuss pasta dish that they’ll love. This meal is best when served with a glass of bright Les Pierres Chardonnay.

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    Serves 2

    Total Time 5 minutes

    Prep Time 30 minutes

    Difficulty Level Beginner


    2/3 c chopped walnuts

    1/2 c chopped black olives such as Cerignola

    1/2 c chopped roasted and peeled red pepper

    1/3 c chopped parsley

    1 tbsp chopped chives

    2 tbsp golden raisins

    1 tbsp capers

    1/3 c small cherry tomatoes, whole or cut as you please

    8 oz spaghetti

    Olive oil

    Salt to taste

    Pepper to taste

    3/4 c freshly grated Pecorino or Parmesan cheese


    1. Mix the first 8 ingredients together in a bowl and set aside.

    2. Cook spaghetti al dente, drain and toss with a bit of olive oil. Season well with salt and pepper.

    3. Spoon walnut mixture over spaghetti and toss. Top with cheese and serve.

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