Spaghetti with olives and lemon

1 serving


Boil a large pot of water. Pour the oil into a small saucepan, pour in the nuts and put on a low heat, then add the garlic and pepper. Stir while the nuts are slightly toasted. Squeeze juice from lemons, grate zest on a fine grater. Cut the parsley. When the water boils in a large saucepan, salt, lower the spaghetti and cook until tender. Tip the spaghetti into a colander, then transfer to a dish, pour over the garlic butter, stir with the zest and lemon juice, parsley, olives, grated cheese and salt.