Tagliatelle with spinach and hazelnuts

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

Use asparagus here instead of the spinach if you prefer. With so few ingredients, you want the hazelnuts to steal the show, giving a sweet nutty crunch in among the pasta ribbons.

Ingredients

Quantity	Ingredient
300g	tagliatelle, or use pappardelle or fettuccine
	salt
	freshly ground black pepper
50g	butter
1	garlic cloves, crushed to a paste
100g	toasted skinned hazelnuts, roughly chopped
a small bunch	fresh flat-leaf parsley, leaves roughly chopped
50-75g	parmesan cheese, freshly grated
200g	spinach leaves, washed, drained and cut into ribbons, or use baby spinach leaves

Method

Cook the pasta in salted, boiling water according to the packet instructions. When it is on the firmer side of al dente, remove from the heat, drain and reserve about 100ml of the pasta cooking water.
Meanwhile, in a separate saucepan, add the butter and garlic and melt over a moderate heat. Add the hazelnuts, parsley and half the Parmesan and season with salt and pepper.
Add the cooked drained pasta to the hazelnut pan. Stir to combine, then add the spinach, just wilting it in the hot pasta. Add a little of the reserved cooking water to loosen the pasta mix – the sauce wants to be fluid but not watery. Check the seasoning.
Divide the pasta between serving bowls and serve topped with the rest of the Parmesan.

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Tagliatelle with spinach and hazelnuts

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