375 g thin spaghetti
¼ cup pine nuts
1 large carrot, peeled, coarsely grated
4 green spring onions, thinly sliced
½ x 450 g jar fire-roasted whole peppers, drained, cut into thin strips
100 g baby rocket leaves
½ cup stuffed green olives (90 g), halved
⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tsp Dijon mustard
- Cook spaghetti in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
- Meanwhile, place pine nuts in a small frying pan over a medium heat. Stir for about 2 minutes, or until light golden. Remove from pan.
- To make dressing, whisk all ingredients in a small jug. Season with salt and pepper.
- Add carrot, onions, peppers, rocket, olives and dressing to spaghetti. Toss well. Transfer to a serving dish. Sprinkle with pine nuts.