Hazelnut Oregano Pasta Recipes

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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

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

PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS



Pasta with Baby Artichokes, Mascarpone, and Hazelnuts image

The hardest part of making this recipe is trimming the artichokes, which isn't as hard as it seems. If you can't get your hands on baby artichokes, use the hearts of two globe artichokes.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Artichoke     Hazelnut     Spring     Cheese     Lemon

Yield 4 servings

Number Of Ingredients 14

12 ounces fresh lasagna sheets (about 8x6 inches)
All-purpose flour (for surface)
1 lemon, halved
1 pound baby artichokes (about 8)
3 garlic cloves, crushed
2 bay leaves
1/4 cup plus 3 tablespoons olive oil
Kosher salt
3/4 cup blanched hazelnuts
2 tablespoons finely chopped marjoram or oregano
1 1/2 teaspoons Aleppo-style pepper
1 cup mascarpone
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 350°F. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
  • Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
  • Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8-10 minutes. Let cool, then drain and set artichokes aside.
  • While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
  • Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1/2 cup pasta cooking liquid.
  • Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
  • Divide pasta among bowls. Top with remaining hazelnut mixture.
  • Do Ahead
  • Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

PASTA WITH RADICCHIO, GORGONZOLA AND HAZELNUTS



Pasta With Radicchio, Gorgonzola and Hazelnuts image

This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.

Provided by Colu Henry

Categories     dinner, weekday, pastas, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
1 pound mezze rigatoni or penne rigate
1 cup roughly chopped hazelnuts
1/4 cup olive oil
1 1/2 pounds radicchio, cored and cut into 1-inch ribbons (around 2 to 3 medium heads)
Black pepper
6 ounces crumbled Gorgonzola or other mild, soft blue cheese
1/2 cup chopped Italian parsley
Flaky salt, for serving (optional)
Grated pecorino or Parmesan, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
  • Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
  • Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
  • Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams

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