Hazelnut Pesto Pasta
(Published: )
www.nutofthemonthclub.com
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 4 ounces hazelnuts
- 2 cloves garlic, peeled
- 1 teaspoon salt
- 2 large handfuls fresh parsley, washed and dried
- 1 cup extra virgin olive oil
- 1 pound of broad egg eoodles
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Directions:
Using a mortar and pestle, pound the hazelnuts with garlic, salt, and parsley, adding a few drops of oil. (The pesto can also be made in a food processor, but the consistency should not be too smooth).
Pound ingredients into a paste, transfer to a larger container, and then slowly stir in the remaining oil.
Cook the pasta al dente and coat with pesto sauce.
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