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Hazelnut & oregano pasta

Hazelnut & oregano pasta served in a bowl

Hazelnut & oregano pasta

Name: Hazelnut & oregano pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 180g linguine or spaghetti; 50g blanched hazelnuts roughly chopped; 2 tbsp olive oil; 1 garlic clove crushed; ½ small pack fresh oregano leaves picked; 1 lemon zested; 100ml double cream; 30g parmesan or vegetarian alternative, finely grated

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 4.3 out of 5.12 ratingsRate

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Combine spaghetti with hazelnuts, cream, oregano and parmesan to make an easy meat-free, midweek meal in just 22 minutes. The flavours are divine

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

180g linguine

or spaghetti
50g blanched hazelnuts

roughly chopped
2 tbsp olive oil
1 garlic clove

crushed
½ small pack fresh oregano

leaves picked
1 lemon

zested
100ml double cream
30g parmesan

or vegetarian alternative, finely grated

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Nutrition: Per serving

kcal908
fat60g
saturates22g
carbs67g
sugars4g
fibre6g
protein22g
salt0.3g

Method

step 1

Cook the pasta for 1 min less than pack instructions.
step 2

Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
step 3

Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.

Recipe from Good Food magazine, December 2017

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A star rating of 4.3 out of 5.12 ratings

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