Whole-Wheat Spaghetti with Hazelnuts and Asparagus |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
12 ounces whole-wheat spaghetti |
1 bunch asparagus, ends trimmed |
1/3 cup extra-virgin olive oil |
1/2 cup (about 2 ounces) hazelnuts, toasted, skinned, and roughly chopped (or substitute pine nuts) |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 small wedge (about 2 ounces) parmesan |
Directions:
1. Cook the spaghetti according to the package directions. Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.
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