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Pasta with hazelnuts and parsley

Pasta20 minutes4 people
1/52/53/54/55/5 (9 votes)
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By Ascen Jimenez

Pasta with hazelnuts and parsley

You can blame me that in this recipe we only use our food processor to grind the hazelnuts, parsley and a piece of garlic, but still I wanted to share it with you because I know that many of you like products cooked in the right measure.

And it is not for less because sometimes it is not necessary to spend hours in the kitchen to obtain dishes original and full of flavor. Here we play with different textures (the crunch of the hazelnuts, the creaminess of the cheese…) and with intense flavors that turn a simple pasta dish into a meal loaded with properties.

You can save even the skillet step. Add a little more cooking water to the pasta to bind that crushed (or even a little more oil) and put the cheeses in their pure state ... you will get a cold dish as great as all these that we have published, ideal for the summer.

Pasta with hazelnuts and parsley

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A pasta dish loaded with flavor, textures and properties. It can be served hot and cold so have it this summer.

Pasta with hazelnuts and parsley
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: pasta
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • Fresh parsley (about 10 g)
  • A pinch of a clove of garlic
  • 60 g of hazelnuts raw and with skin
  • 20 g of extra virgin olive oil
  • 30 g of pasta cooking water (approximately)
  • Mozzarella
  • Blue cheese
  • 320 g pasta
  • A drizzle of oil or a little butter for the pan.

Preparation

  1. We put a saucepan with plenty of water on the fire. When it starts to boil, we salt the water and add the pasta. We follow the manufacturer's instructions for cooking time.

  2. While it cooks, we put the washed parsley leaves, the hazelnuts and the piece of garlic in the glass. We program 10 seconds progressive speed 5-10. We lower what is left on the walls. Add the oil and about 30 g of cooking water for the pasta. We crush again a few seconds at speed 10. We booked.

  3. When the pasta is practically cooked, put on the fire a pan with a drizzle of oil or a little butter. We put the pasta in it, add the mozzarella and blue cheese, also the mixture of hazelnuts and parsley that we just made. Quickly, we sauté everything (a couple of minutes will be enough).

  4. We serve immediately.

More information - The best 9 cold dishes for this summer with your Thermomix

Adapt this recipe to your Thermomix model


Discover other recipes of: Rice and Pasta, Summer recipes, Vegetarian

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