Pasta Nocciola E Peperoncini (Toasted Hazelnut & Chili Pasta
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2-4
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
- Cook pasta according to package direction or use leftover pasta.
- Heat a non-stick pan and add ground hazelnuts. Let toast until fragrant (be careful not to burn).
- Transfer hazelnuts to a plate or bowl and let cool.
- Reduce heat and add 2 TB butter to pan and let melt.
- Add minced garlic and chili flakes, let toast until fragrant.
- Add cooked pasta and let heat through. (I like pasta to brown a bit and get crunchy).
- Add and incorporate toasted hazelnuts.
- Salt and pepper to taste (remember that the parmesan cheese will be salty as well).
- If using, add cream or ricotta and let dissolve.
- Add parsley and stir.
- Transfer pasta to a bowl and incorporate parmesan.
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