This pasta dish highlights earthy flavor of hazelnuts
It’s no wonder that the winning flavor of hazelnuts shows off deliciously in everything from coffee to spreads to pastries. Hazelnuts are sweet with subtle earthy notes when roasted and their somewhat bitter skin is removed.
I buy roasted hazelnuts at Trader Joe’s. If you prefer a substitution, crunchy roasted macadamia nuts work well, as do cashews.
This simple pasta dish with its sage-infused butter is a tasty way to highlight the nuts. Enjoy.
Orecchiette with Hazelnuts and Sage
Yield: 4 servings. Source: Adapted from “My Art of Entertaining” by Heloise Brion (Flammarion).
INGREDIENTS
3 tablespoons unsalted butter
About 10 fresh sage leaves
10 1/2 ounces orecchiette pasta
Salt and freshly ground black pepper
1/3 cup toasted hazelnuts, most of skin removed, coarsely chopped; see cook’s notes
Parmesan or Pecorino cheese, freshly grated
Cook’s notes: To roast, spread whole, raw hazelnuts in a single layer on a rimmed baking sheet and bake in middle of a 275-degree oven for 15 to 20 minutes. Keep an eye on them. Take care not to roast too long as nuts can easily burn. To remove skins, wrap warm hazelnuts in a dish towel and let them sit for 5 to 10 minutes. Rub vigorously in towel. Some skin will stay intact, don’t worry about it.
DIRECTIONS
1. Heat butter with sage leaves in a saucepan over low heat, until the butter melts. Let it infuse over very low heat for 15 minutes.
2. Cook the orecchiette al dente in large pan of boiling salted water according to package directions. Drain pasta and in large bowl, toss pasta with buttersage mixture to coat.
3. Transfer to serving bowl. Toss with salt and pepper to taste. Sprinkle with hazelnuts and grate the cheese over the top according to personal taste. Serve.