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Whole-Wheat Spaghetti with Hazelnuts and Asparagus

Photo: John Kernick
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.