Based on previous reviews, I had high hopes for this recipe, but I thought it was just okay. Needed a lot of cheese to give it some flavor. Probably won't be making this again.
Fettuccine with Mushrooms and Hazelnuts
Photo: John Autry; Styling: Leigh Ann Ross
Pasta of the Month.
Look for blanched hazelnuts, which should have most or all of their skins removed.
Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture, about 2 tablespoons cheese, and 1 tablespoon hazelnuts)
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Amount per serving
- Calories: 364
- Fat: 16.5g
- Saturated fat: 5.7g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 1.2g
- Protein: 16.8g
- Carbohydrate: 40.2g
- Fiber: 3.2g
- Cholesterol: 56mg
- Iron: 2.4mg
- Sodium: 563mg
- Calcium: 204mg
- 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
- 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.
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