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.
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
Salt to taste
Pepper to taste
3/4 c freshly grated Pecorino or Parmesan cheese
Mix the first 8 ingredients together in a bowl and set aside.
Cook spaghetti al dente, drain and toss with a bit of olive oil. Season well with salt and pepper.
Spoon walnut mixture over spaghetti and toss. Top with cheese and serve.