Tuesday, September 9, 2014

Pecan Raisin Spaghetti

This is my attempt to copy the sweet pasta dish on the buffet at Zenith. I think I got pretty close! It's one of those things that doesn't sound good at all, but it works somehow, especially as a side dish.

Inspired by Zenith Tea Room & Antiques

2 servings uncooked spaghetti
1/4 cup raw pecan pieces
1/2 cup raisins
1 tbsp olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1 pinch cinnamon
salt & pepper
1 tsp brown sugar
extra virgin olive oil

Boil up the pasta according to the directions. Toast the pecans until lightly browned (when they start to smell toasty, turn off the heat). Heat the olive oil in a skillet and saute the shallot and garlic. Once they are lightly browned, add in the pecan pieces and the raisins. Add in the cinnamon, salt and pepper. Let it cook for a minute and then add in the brown sugar and mix it up. Stir it all into the spaghetti and drizzle with a little extra virgin olive oil. 

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