Pasta With Hazelnuts
Hazelnuts and lime are a good combination in themselves and the
citrus cuts the heaviness of the cream sauce as well. Add colorful
slivers of red, yellow and green bell peppers. Or add smoked chicken
or turkey to make this a main-dish pasta.
1 tablespoon unsalted butter
1/2 cup toasted hazelnuts or pistachio nuts
2 cloves garlic, minced
3 tablespoons minced lemon zest
1/3 cup lime or lemon juice
1 tablespoon vinegar
1 large shallot
1 1/2 tablespoons all-purpose flour
1/2 cup chicken broth
2 1/2 cups heavy cream
1/2 pound Fresh pasta (fettuccine or spaghetti), plain or spinach or
about 4 ounces dry pasta
1 tablespoon vegetable oil
1/2 cup fresh Parmesan cheese, grated
Freshly ground black pepper
Heat the butter in a small skillet over medium heat. Add the
nuts and sauté 2 minutes. Remove to paper towels, then chop
Combine the garlic and lemon zest and set aside.
To prepare the sauce, heat the lime or lemon juice, vinegar and
shallot to a boil in a medium saucepan. Boil until reduced by about
a third, about 3 to 4 minutes. Stir the flour into the chicken broth
and mix until smooth. Add the broth to the saucepan, then, stirring
constantly, whisk in the cream. Cook over medium-high heat until the
sauce has thickened enough to coat a spoon, about 5 to 8 minutes.
Season to taste with salt and pepper.
Cook the pasta in lightly salted boiling water until tender to
the bite. Drain and immediately return to the same pan over medium
heat. Add the sauce, garlic and lemon zest and toss to coat all the
strands. Heat long enough to warm. Divide the pasta among 6 serving
plates and sprinkle with cheese and toasted nuts. Or serve the pasta
on a platter lined with sorrel leaves, allowing the tips of the
leaves to show. Sprinkle with freshly ground black pepper.
Omit the nuts or cheese and add finely minced lemon basil and
thyme or basil instead.