Heavenly Pecan Pasta

MARIE-CLAUDE MORIN, L'EXPRESS VÉGÉTARIEN, MODUS VIVENDI

A really good spaghetti recipe which can be made entirely with ingredients that keep a long time without refrigeration is essential for the cyclotourist. The odour that emmanates from this mixture is akin to being in paradise and each forkful will melt in your mouth.

For 2 people:

INGREDIENTS:

1/2 lb..............whole grain spaghetti........250ml

1/2 cup...........pecans, pan roasted..........125ml

1/4 cup...........whole wheat bread crumbs...65ml

1/4 cup...........dried parsley flakes..............65ml

1.....................garlic clove

3 tablespoons....olive oil.............................45ml

3 teaspoons.......melted butter.................... 25ml

1/4 cup...........grated goat cheeze.............65ml

METHOD:

Assuming our galley has only one burner,

1. Roast the pecans for a few minutes in a medium-hot pan with a touch of butter or olive oil. Don't overdo. Put aside

2. In the same pan, toast the bread until well browned. Set aside.

3. Cook the pasta in boiling water until al dente

While the pasta is cooking:

4. Chop garlic finely

5. Chop pecans and bread finely

6. Drain pasta and mix in olive oil, butter, garlic, parsley, bread crumbs and pecans. Serve on plates and sprinkle with cheeze.

7. Enter paradise