Spaghetti with Pecan Nuts, Parsley, Basil and Red Chilli

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This pasta dish is quick and particularly delicious. It is perfect for a light supper. It is also very good made with chopped walnuts instead of pecans, but walnuts do have a rather stronger taste.


  • 50g (2oz) shelled pecan nuts
  • 1–2 large garlic cloves


Put a serving bowl in a low oven to keep it warm. Put the pecan nuts into a food processor and grind them only roughly. Peel the garlic and chop it finely. Cut open the chillies under running water, remove the seeds and stem and then slice the chillies across very finely.

Put two tablespoons of the olive oil in a saucepan over a low heat. Add the garlic, chilli and parsley to the pan an