Cheese and Pecan Pasta Salad

Ingredients

• 0.13 tbsp Spaghetti
• 1 tbsp Olive Oil
• 2 cloves Garlic, minced
• 1/2 tsp Torn Basil Leaf
• 1/2 tsp Oregano, chopped
• 1/4 tsp Salt
• 1/4 tsp Black Pepper, ground
• 1/4 cup Half Cream
• 1 tbsp Olive Oil
• 4.19 tbsp Green Bell Pepper, seeded sliced
• 37.78 g Red Bell Pepper, seeded sliced
• 1 tbsp Parsley, chopped
• 0.08 tbsp Jarlsberg Cheese, cut
• 1/4 cup Pecan, toasted chopped
• 0.03 tbsp Parmesan Cheese, grated

Instructions

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
2. Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

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