This vegetarian dish makes an elegant and easy lunch.
This tasty pasta dish combines the rich nutty taste of hazelnuts with the fresh, light taste of asparagus.
Ingredients
500gms spaghetti
3 Tbs extra-virgin olive Oil
1 onion, chopped
2 garlic cloves, minced
500gms fresh asparagus, cut into 2" pieces
1 red bell pepper, chopped
1/2 cup dry, white wine
4 Tbs Parsley, chopped
1/4 cup Pecarino-Romano cheese, freshly grated
1/2 Tbs butter
1/4 cup hazelnuts, chopped
salt
black pepper, freshly ground
Method:
- Bring a large pan of water to the boil, add plenty of salt and the pasta and cook for 8-10 minutes or until just before al dente.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and asparagus and sauté over medium heat for about 3minutes, stirring frequently.
- Add the garlic and continue to sauté for another 2 minutes, until the onion just lightly browned.
- In another pan melt the butter over medium heat.
- Add the hazelnuts to the melted butter and cook for 3-5 minutes, stirring frequently.
- Add the bell pepper to the onion and asparagus, and sauté for a further 3-4 minutes.
- Add the wine to the onion and asparagus, and bring to a boil. Cook until the wine stops tingling your nose (just about 2 minutes).
- Drain the cooked pasta and place in a large serving bowl.
- Add the cooked onion-asparagus mixture and give it a quick toss.
- Add the parsley, cheese, and hazelnuts.
- Season with salt and black pepper, and mix well. For the best flavor serve immediately.
Note: If you don't want to used Asparagus, you can use spring onion leaf & capsicum.
The recipes includes hazelnuts, mint, asparagus, coarse salt, onion, peas, olive oil, whole wheat pasta, butter, lemon juice, ricotta, ground pepper, lemon zest. My Recipes recommends that you make this Whole-Wheat Spaghetti with Hazelnuts and Asparagus recipe from Real Simple.
