Fettuccine with Mushrooms and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pasta of the Month. Ingredients:
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 |
Directions:
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.
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