Name: Pasta with Olives, Spring Onions And Walnuts
Ingredients: 250 g Wholewheat pasta; (8oz); 4 tb Olive oil; 6 Spring onions; chopped; 1 Clove garlic; crushed; 10 Green olives; halved and stoned; 50 g Walnuts; ground or chopped; ; finely (2oz); 2 tb Freshly chopped parsley; 1 tb Grated parmesan cheese; Freshly ground black pepper

There are too many “ball-park” interpreters and expositors today. The theological atmosphere of evangelicalism is saturated with a dense fog of uncertainty and misplaced emphases in handling the Word of God. Many churches are on the rocks because of careless hermeneutics, ignorance of biblical languages, and unsystematic theology. Rough estimates as to what this or that passage means will not do. We need qualified expositors who will take the time and make the necessary sacrifices to do their homework well and bring clarity to the minds of God’s people as they read and study God’s holy Word.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Sainsbury6	20	servings

INGREDIENTS

250	g	Wholewheat pasta; (8oz)
4	tb	Olive oil
6		Spring onions; chopped
1		Clove garlic; crushed
10		Green olives; halved and stoned
50	g	Walnuts; ground or chopped
		; finely (2oz)
2	tb	Freshly chopped parsley
1	tb	Grated parmesan cheese
		Freshly ground black pepper

INSTRUCTIONS

Cook the pasta in lightly salted, boiling water for 12 minutes or until it
is tender. Drain it, run cold water through it and drain it again.
Heat the oil in a saucepan on a low heat. Put in the spring onions and
garlic and cook them for 1 minute.
Mix in the olives, walnuts and parsley, and then the pasta, parmesan cheese
and pepper. Mix gently so that the pasta becomes coated with the rest of
the ingredients. Serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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