This is another simple pasta that works magic with nettles and roasted hazelnuts. Make sure you keep a close eye on the hazelnuts as they are very easy to burn; a little browning is actually good, but too much will bring a bitterness to the final product. This is a rich and satisfying pasta.
1 cup (250 mL) hazelnuts
1 lb (454 g) dry linguine pasta
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) minced fresh garlic
½ cup (125 mL) stinging nettle pesto (here)
2 Tbsp (30 mL) freshly grated Parmesan cheese (optional)
freshly grated Parmesan cheese, for garnish
extra-virgin olive oil, for garnish
Preheat the oven to 350°F (180°C). Place hazelnuts on a baking tray and place in the oven. Roast until the nuts start to brown, 5–7 minutes. Remove the tray from the oven and place the nuts in a clean kitchen towel. Bunch the towel around the nuts to form a tight ball. Grasp the ends of the towel and gently roll the ball on the work surface. This helps to loosen the skins of the hazelnuts. Open the towel and pick out the nuts that have shed their skin, repeat again to help remove any skins that remain. Depending on the freshness of the nuts, it may be difficult to remove all the skins; don’t worry, just remove as much as you can. Transfer the nuts to a cutting board and chop finely. Set aside until needed.
Heat a pot of salted water over medium-high. When boiling, add the linguine pasta and cook until al dente (about 8–9 minutes). If the pot foams excessively, reduce the heat and add a little oil. When cooked, drain the linguine into a colander and toss with a little oil to prevent the pasta from sticking together.
Heat a sauté pan over medium and add the olive oil, hazelnuts, and garlic. Stir to coat the nuts in oil. Add the pesto and a few spoonfuls of water to dilute the pesto slightly. Add the cooked pasta; toss to coat and season well with salt and pepper. If using Parmesan cheese, add it at the last minute and toss to mix. Serve immediately with a little cheese grated on top and a drizzle of good olive oil.
SERVES 4