Hazelnut Pasta

2 days ago 4

Democracy Dies successful Darkness

3.7 (21)

By Bonnie S. Benwick

This pasta dish, with a condiment of chopped toasted hazelnuts, dried chiles, garlic, parsley and lipid that's reminiscent of pesto, is simply a existent treat. The blend of Italian cheeses brings everything together. Serve with a crockery of peppery greens.

Ingredients

measuring cup

Servings: 2-3

2/3 cupful (3 ounces) skinned hazelnuts, positive much for serving (see Notes)
Fine salt
8 ounces dried whole-wheat penne oregon gemelli
3 tablespoons olive oil, positive much for serving
1 spoon hazelnut lipid (optional)
2 to 3 ail cloves, minced oregon finely grated
2 tiny dried chiles, seeded and crumbled
Leaves from 4 sprigs caller flat-leaf parsley, chopped
2 ounces parmesan cheese, shaved oregon grated
2 tablespoons finely grated pecorino Romano cheese

Nutritional Facts

Per serving, based connected 3

Calories
681
Fat
39 g
Saturated Fat
7 g
Carbohydrates
64 g
Sodium
516 mg
Cholesterol
3 mg
Protein
21 g
Fiber
5 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Mediterranean Cooking for Diabetics” by Robin Ellis (Robinson, 2016).

Tested by Bonnie S. Benwick and Ann Maloney.

Published March 10, 2026