500g gluten free spaghetti
5 tbsp olive oil
50g pine nuts
1 tbsp garlic infused oil
good pinch dried chili flakes
100g pitted green olives, chopped if liked
5 tbsp grated fresh parmesan (or vegetarian alternative), plus extra to serve
Put a large pan of water on to the boil for the gluten free pasta.
Meanwhile, put the oil and nuts in a small pan and warm over a low heat.
Sprinkle in the chili. Continue warming until the nuts are lightly toasted, checking to make sure they do not burn.
Finely grate the zest from both lemons then cut one in half and squeeze out the juice. Roughly chop the parsley.
Once the pasta water is boiling, add a generous amount of salt and the gluten free spaghetti and cook, according to packet instructions.
Drain the gluten free spaghetti and tip into a serving bowl.
Pour over the garlic infused oil and toss well with the lemon zest and juice, parsley, olives, Parmesan and plenty of salt and pepper.
Add more lemon juice to taste – it should be fresh but not overly lemony. Serve with extra Parmesan.
Recipe adapted from: Good Food