- 1 (9-ounce) package refrigerated fresh fettuccine
- 1 tablespoon butter
- 1/4 cup chopped blanched hazelnuts
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 3 (4-ounce) packages presliced exotic mushroom blend
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh sage
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 2 tablespoons finely chopped chives
1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
2. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.
Cooking Light, January 2011
I made this recipe exactly as called for except I used finely chopped green onions instead of chives because that’s what I had on-hand and I used 70% portabella and 30% white button mushrooms because that’s what Trader Joes had on-hand. I was weary of this recipe when I initially read the ingredient list, but the flavors could not complement on another better. The mushrooms and hazelnuts give this pasta a savory, earthy flavor and the sage and Parmesan add a piney, floral finish, the combination of which reminded me of a stroll through the woods on a breezy, sunny spring day. It is pure heaven and – I would guess – a vegetarian’s delight with its hearty, earthy flavors.
This is, however, not the pasta for those who like super saucy pasta dishes. It is an oil-based sauce and Tom didn’t love it because he said it was too “dry”.
Just a tip – If you can’t find blanched hazelnuts, it is actually very easy to do it yourself. Simply roast the nuts on a baking pan for about 10 minutes. Give them a few minutes to cool and then rub several nuts at a time (yeah, yeah, that’s what she said) inside a paper towel. The skins will fall right off. It is important to use blanched hazelnuts rather than raw as the raw nuts will have a different flavor and texture.
Serve with additional shaved Parmesan – Perfect!