Pasta with Hazelnut Pesto and Parmesan
A quick, flavourful meal, made special with hazelnuts, also known as filberts. For variety, switch in almonds or choose another favourite pasta shape. Adjust the volume of all the ingredients to suit you personal taste.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Time: 20 minutes
Serves 4
Ingredients
1 cup hazelnuts
4-6 cloves garlic
1/2 - 1 cup olive oil
1 cup grated parmesan or other hard cheese
Kosher salt
1/2 cup dried parsley, or few bunches of fresh parsley
Tagliatelle or other large pasta
Method
Chop the hazelnuts in half.
Toast the nuts on a, heated ungreased pan, moving them around frequently. Remove them from the pan quickly so they don't burn. Let cool. Set 1/4 of the nuts aside to use as a topping.
Grate the parmesan cheese and set aside.
Combine the nuts, garlic cloves, parsley and salt in a food processor and blend until finely minced.
Pour the oil through the funnel of the food processor as the machine works. Adjust the amount of oil according to how dry the mixture is. Process until thoroughly combined.
Cook the tagliatelle or other pasta in salted, boiling water until al dente. Drain.
Pour the pesto mixture over the pasta and toss until it is thoroughly coated. Add 3/4 cup parmesan, combine again.
Top the pasta with the remaining parmesan and nuts.
A quick, flavourful meal, made special with hazelnuts, also known as filberts. For variety, switch in almonds or choose another favourite pasta shape. Adjust the volume of all the ingredients to suit you personal taste.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Time: 20 minutes
Serves 4
Ingredients
1 cup hazelnuts
4-6 cloves garlic
1/2 - 1 cup olive oil
1 cup grated parmesan or other hard cheese
Kosher salt
1/2 cup dried parsley, or few bunches of fresh parsley
Tagliatelle or other large pasta
Method
Chop the hazelnuts in half.
Toast the nuts on a, heated ungreased pan, moving them around frequently. Remove them from the pan quickly so they don't burn. Let cool. Set 1/4 of the nuts aside to use as a topping.
Grate the parmesan cheese and set aside.
Combine the nuts, garlic cloves, parsley and salt in a food processor and blend until finely minced.
Pour the oil through the funnel of the food processor as the machine works. Adjust the amount of oil according to how dry the mixture is. Process until thoroughly combined.
Cook the tagliatelle or other pasta in salted, boiling water until al dente. Drain.
Pour the pesto mixture over the pasta and toss until it is thoroughly coated. Add 3/4 cup parmesan, combine again.
Top the pasta with the remaining parmesan and nuts.