Whole-Wheat Spaghetti with Hazelnuts and Asparagus

Real Simple
Whole-Wheat Spaghetti with Hazelnuts and AsparagusRecipe
Photo: John Kernick
Makes 4 servings


+ Add To Shopping List
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


Prep: 15 Minutes
Other: 5 Minutes

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.

Created date

May 2006

Nutritional Information

Calories 625
Caloriesfromfat 46 %
Satfat 3 g
Cholesterol 10 mg
Sodium 706 mg
Carbohydrate 71 g
Fiber 4 g
Sugars 6 g
Protein 22 g