Pasta Nocciola E Peperoncini (Toasted Hazelnut & Chili Pasta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made this, when I had some leftover pasta I did not want to go to waste. This dish was surprisingly tasty, very quickly done and is certainly open to variations. I accidentally added too much salt, but some ricotta worked wonders. Ingredients:
500 g cooked pasta (or 250g uncooked, such as spaghetti or ni) |
2 tablespoons butter |
2 garlic cloves (minced) |
2 teaspoons chili pepper flakes (use more or less according to taste, i used turkish pul biber flakes) |
4 tablespoons ground hazelnuts (toasted) |
40 g parmesan cheese (grated) |
1 tablespoon fresh parsley (chopped) |
4 tablespoons ricotta cheese (optional) or 4 tablespoons cream (optional) |
salt and pepper |
Directions:
1. Cook pasta according to package direction or use leftover pasta.
2. Heat a non-stick pan and add ground hazelnuts. Let toast until fragrant (be careful not to burn).
3. Transfer hazelnuts to a plate or bowl and let cool.
4. Reduce heat and add 2 TB butter to pan and let melt.
5. Add minced garlic and chili flakes, let toast until fragrant.
6. Add cooked pasta and let heat through. (I like pasta to brown a bit and get crunchy).
7. Add and incorporate toasted hazelnuts.
8. Salt and pepper to taste (remember that the parmesan cheese will be salty as well).
9. If using, add cream or ricotta and let dissolve.
10. Add parsley and stir.
11. Transfer pasta to a bowl and incorporate parmesan.
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