"Incredible flavor & texture. Simply delicious!" 

Fresh pasta pairs well with a simple, barely-there sauce that will gently coat each noodle, highlighting the fresh pasta's uniquely soft, smooth texture without overwhelming it or stealing its shine. This dish makes for a satisfying meatless meal that is sure to please your taste buds.

If you ask me i would vote this dish Pasta of the Month it looks and taste nice. Make sure you buy blanched hazelnuts, which should have most or all of their skins removed.

How to Make It

Step 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.

Step 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.

Ingredients

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



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