Fettuccine with Mushrooms and Hazelnuts

Pasta of the Month.

Yield:  4 servings (serving size: about 1 1/2 cups pasta mixture, about 2 tablespoons cheese, and 1 tablespoon hazelnuts)


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


CALORIES 364 ; FAT 16.5g (sat 5.7g,mono 7.6g,poly 1.2g); CHOLESTEROL 56mg; CALCIUM 204mg; CARBOHYDRATE 40.2g; SODIUM 563mg; PROTEIN 16.8g; FIBER 3.2g; IRON 2.4mg

Cooking Light, JANUARY 2011





Look for blanched hazelnuts, which should have most or all of their skins removed.

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.