Hazelnut Oregano Pasta Recipes

HAZELNUT & OREGANO PASTA

Hazelnut & oregano pasta image

Combine spaghetti with hazelnuts, cream, oregano and parmesan to make an easy meat-free, midweek meal in just 22 minutes. The flavours are divine

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 22m

Number Of Ingredients 8

Ingredients

180g linguine or spaghetti
50g blanched hazelnuts , roughly chopped
2 tbsp olive oil
1 garlic clove , crushed
½ small pack fresh oregano , leaves picked
1 lemon , zested
100ml double cream
30g parmesan , or vegetarian alternative, finely grated

Steps:

Cook the pasta for 1 min less than pack instructions.
Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.

Nutrition Facts : Calories 908 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium

OREGANO PESTO

Oregano Pesto image

Provided by Brittany Nickerson

Time 10m

Number Of Ingredients 7

Ingredients

2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 cups fresh oregano
2-3 cloves garlic
1/2 cup extra virgin olive oil
1 tsp salt
Freshly ground black pepper, to taste

Steps:

Toast the pumpkin seeds and sunflower seeds separately in a heavy skillet over medium heat, stirring often so they do not burn, until golden brown, 3 to 5 minutes. The pumpkin seeds will pop and puff up when they are ready.
Combine the toasted seeds, oregano, garlic, oil, salt, and a healthy grinding of pepper in a food processor and blend until smooth. Taste and adjust the seasonings as necessary. The pesto will keep for 5 to 7 days in the fridge or for 6 months or more in the freezer.

Nutrition Facts : Calories 1447 kcal, Carbohydrate 74 g, Protein 19 g, Fat 132 g, SaturatedFat 19 g, TransFat 1 g, Sodium 2356 mg, Fiber 44 g, Sugar 5 g, UnsaturatedFat 108 g, ServingSize 1 serving

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