Pasta of the Month.
Look for blanched hazelnuts, which should have most or all of their skins removed.
Cooking Light JANUARY 2011
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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