Fettuccine with Exotic Mushrooms and Hazelnuts
Description
What a very elegant and wonderful tasting meatless dish, especially for such effortless and simple preparation.
Ingredients
9 oz. package refrigerated fresh fettuccine
1 c. reserved pasta water/liquid
2 T. butter
1/4 c. chopped blanched hazelnuts (Look for blanched hazelnuts, which should have most or all of their skins removed.)
1 T. olive oil
4 garlic cloves, thinly sliced
3 (4 oz.) packages pre-sliced exotic mushroom blend (or Shitake, Cremini, and white button mushrooms)
1/2 t. salt, divided
1/4 t. freshly ground black pepper
2 t. chopped fresh sage
2 oz. Parmigiano-Reggiano cheese, shaved, or more to taste
2 T. finely chopped chives
Directions
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Cook pasta according to package directions, with no salt or fat, about 1-3 minutes; drain, first reserving 1 c. cooking water/liquid.
While waiting for pasta water to come to a boil, melt butter in a large non-stick skillet over medium-high heat. Add hazelnuts; sauté 3 minutes or until toasted and fragrant; remove hazelnuts with a slotted spoon; set aside.
Add oil to same skillet; swirl to coat; add garlic and mushrooms; sprinkle with 1/4 t. salt and pepper. Sauté mushroom mixture for 5 minutes; stir in sage; add pasta, reserved cooking water/liquid and remaining 1/4 t. salt; toss well to combine. Remove from heat.
Serve, topped with cheese, toasted hazelnuts and chives.
4 servings.