Pasta with Hazelnut and Mascarpone
In this recipe the simplicity of spaghetti meets the bold flavors of garlic, chilli, and the nutty crunch of hazelnuts, all crowned with parmesan cheese! This recipe is a testament to the art of creating a dish that’s both effortlessly simple and undeniably flavourful.
Imagine al dente spaghetti, skilfully infused with the aromatic essence of garlic and a subtle kick of chilli heat, creating a base that’s both comforting and exciting. Now, picture this flavorful pasta adorned with a generous serving of diced hazelnuts, adding a delightful crunch and a nutty depth to each forkful.
Ingredients
3 cup dried spaghetti
1 tbsp salt
2 tbsp olive oil
1 green chilli, chopped
2 garlic cloves, sliced
½ cup sliced hazelnuts
1/3 cup butter
1/3 cup parmesan cheese, grated
2 tbsp hazelnut oil
2 garlic cloves
Cracked black pepper
Directions
First, cook the pasta in lots of boiling salted water for 9 minutes.
Meanwhile, cook the chopped garlic and chilli in a frying pan with the olive oil until soft.
Add the sliced hazelnuts and hazelnut oil, continue to cook for a further 2 minutes.
Remove the pan from the heat and transfer the ingredient into a small bowl. Return the pan to the heat and add the butter and olive oil.
Add the remaining garlic and cracked black pepper.
While the pasta is cooking, lift out 4 tablespoons of the pasta cooking water into the pan with the garlic and butter to make an emulsion based sauce for the pasta. When the pasta is cooked, use a pair of tongs to lift out of the water and add to the sauce.
Stir in the grated parmesan cheese.
Sprinkle over the green chilli, garlic and Oregon Hazelnuts over the top of the cooked pasta and serve.