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Fettuccine with Mushrooms and Hazelnuts

Photo: John Autry; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 1 1/2 cups pasta mixture, about 2 tablespoons cheese, and 1 tablespoon hazelnuts)
Pasta of the Month.Look for blanched hazelnuts, which should have most or all of their skins removed.

Ingredients

  • 1 (9-ounce) package refrigerated fresh fettuccine
  • 1 tablespoon butter
  • 1/4 cup chopped blanched hazelnuts
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 3 (4-ounce) packages presliced exotic mushroom blend
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh sage
  • 2 ounces Parmigiano-Reggiano cheese, shaved
  • 2 tablespoons finely chopped chives

Nutrition Information

  • calories 364
  • fat 16.5 g
  • satfat 5.7 g
  • monofat 7.6 g
  • polyfat 1.2 g
  • protein 16.8 g
  • carbohydrate 40.2 g
  • fiber 3.2 g
  • cholesterol 56 mg
  • iron 2.4 mg
  • sodium 563 mg
  • calcium 204 mg

How to Make It

  1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

  2. While water for pasta comes to a boil, melt butter in a large nonstick skillet 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 oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.