As you can probably guess if you have been following along on this blog for awhile, we love a good quick pasta recipe. This is one I have had in my mind for awhile. Initially, I had planned out a more elaborate recipe with roasted vegetables and other ingredients topping the pasta. But, in the end I wanted the hazelnut cream sauce to be the star of the show, so I simplified.
You could certainly add some toasted and chopped hazelnuts to the finished dish, but I opted to use ground hazelnuts, which infuses the sauce with nuttiness in every bite.
Hazelnut Cream Pasta
Prep time
Cook time
Total time
Serves: 3-4
Ingredients
- 12 ounces pasta (plus reserved pasta water as below)
- 4 tablespoons butter
- 15-20 sage leaves
- ½ cup ground hazelnuts
- ¾ cup heavy cream
- 1 cup freshly grated parmesan
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil, and salt generously. Cook pasta according to package directions until al dente. Remove ¾ cup of pasta water (you will need this for the sauce), then drain.
- Meanwhile, as the pasta cooks, make the sauce. In a saucepan over medium heat, melt butter. Continue to cook butter, stirring frequently, until butter is starting to become a golden brown color and smells nutty, about 1-2 minutes. Add sage leaves, and continue to cook another minute until fragrant. Add ground hazelnuts, cooking for another 1-2 minutes until toasted and fragrant. Add the reserved ¾ cup pasta water, stirring to combine. Add in cream, and bring to a gentle simmer, cooking until thickened, about 3-4 minutes. Add parmesan and stir until melted. Season with salt and freshly ground black pepper, to taste. Add cooked pasta and stir to coat with sauce, then serve.
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