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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4 to 6
Author Notes
Fruit and nuts on noodles.
Inspired by a combination of Persian breakfast spaghetti dish, whole black cardamom seeds in the Cardamom Cake recipe (May 2021) from Niloufer Ichaporia King and what I had in the pantry.
Works as a breakfast, light lunch or dessert at dinner.
Use original dates, pistachio, tahini or change the fruit, nuts or seeds to your taste.
—Nancy
Ingredients
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1 pound
dry macaroni, spaghetti or vermicelli
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1 cup
Medjool dates, pitted (or other fruit, like pomegranate seeds or prunes)
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1 cup
pistachio nuts, raw shelled (or other nut, like walnuts)
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1 teaspoon
Whole black cardamom seeds (or more to taste)
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1/2 cup
tahini sauce (no herbs or garlic), or cashew butter
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1 teaspoon
Fresh ginger, grated or 1/2 tsp ground
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2 splashes
pomegranate molasses, rosewater or orange water. Or more to taste
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water for boiling the pasta
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salt for pasta water
Directions
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Set water to boil with salt. Add pasta to boiling water and cook according to package directions. When done, remove from pot with strainer or tongs to serving platter.
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While pasta is cooking, set out other ingredients. Pit the dates, if needed, and chop them to taste. Top cooked noodles with spices, fruit, nuts and syrup.
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Serve hot or at room temperature as garnished, for pretty visual display, then toss all together and spoon out.
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Keeps 3 to 4 days covered in the refrigerator.
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