Giving traditional pasta a nutty but nice twist

NOCCIOLA PESTO PASTA

by Nicola Hazel of Jannettas Gelateria in St Andrews

IN 1908, Nicola’s great grandfather Bennett Jannetta started the family business at 31 South Street, St Andrews as a soda parlour and tobacconist.

Her grandfather Charlie, at the same time as maintaining the ice-cream side of the business, expanded into fish and chips by opening a restaurant next door.

Then in the late-1960s and 70s, Nicola’s parents expanded the range of ice-cream flavours dramatically, refurbishing the shop into a modern Italian Gelateria.

Nicola and her husband Owen have now been running the business for over 21 years. Their aim is to carry on the family tradition of making the best quality gelato.

It’s apt that Nicola’s household loves hazelnuts (nocciola) particularly given their surname is Hazel!

The family very much enjoys this hazelnut pesto pasta

– it’s such a quick and easy recipe to make and extremely tasty, perfect for vegetarian friends too.

Time to prepare: 30 minutes Time to cook: 40 minutes Serves: 4

INGREDIENTS

250 grams of spaghetti

1x garlic clove

100 grams of hazelnuts (toasted and without skins)

100 grams of parmesan cheese 1 tablespoon of olive oil 2 tablespoons of milk

1x lemon (zest and juice) Grated parmesan cheese

Salt and pepper to season Chives to garnish

METHOD