Hazelnut Oregano Pasta Food

HAZELNUT & OREGANO PASTA

Hazelnut & oregano pasta image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 22m

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 908 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium

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