Fettuccine with Mushrooms & Hazelnuts

Fettuccine with Mushrooms and Hazelnuts

Cooking Light - Jan/Feb 2011

Roasted/chopped hazelnuts - slice garlic - pre-sliced mushrooms

Fettuccine of your choice.

Fresh herbs are best.

Serves 6

Ingredients

1. 16 ounce fettuccine
2. 1 tablespoon olive oil
3. 1/2 cup chopped blanched hazelnuts
4. 2 Tablespoons olive oil
5. 8 garlic cloves, thinly sliced
6. 24 oz sliced mushrooms
7. 1 teaspoon salt, divided
8. 1/2 teaspoon freshly ground black pepper
9. 4 teaspoons chopped fresh sage
10. brazil nut parmesan cheese
11. 4 tablespoons finely chopped chives

Preparation

1. Cook the pasta according to package directions. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
2. While water for pasta comes to a boil, heat olive oil over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add second Tablespoon of olive oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid to the pan; toss well to combine. Remove from heat; top with Brazil nut cheese, toasted hazelnuts, and chives.

Hazelnuts aren't easy to find and can be very expensive. We went to Sprouts where they sell them in the bulk. For a large handful it was only a few dollars.