loveandlemons
hazelnut tahini pasta
I keep a pretty full pantry (to say the least). I love to have a variety of oils, vinegars, grains…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●blender
- ●pan
📝 Preparation Steps
1
Toast your hazelnuts well. (In a 300 degree oven for 15 or so mins, or in a skillet for about 5).
2
Make the sauce by pureeing the hazelnuts, garlic, tahini, lemon and olive oil in a high speed blender. Drizzle water, as necessary to get your blade moving. Add salt and pepper to taste.
garlic2 cloves¼ olive oilolive oil1 teaspoonwater, as needed to thin (about ¼ cup, if necessary)unsalted hazelnuts, toasted & shelled1 cupsalt, peppersalt & pepper, to taste
3
Cook pasta according to the package directions.
4
In a large skillet heat olive oil. Add the shaved brussels sprouts into the skillet in one layer (you might have to work in batches if they don’t all fit). Add a pinch of salt and pepper. Let them cook for a minute or so (until they begin browning), and flip. Cook for another couple of minutes until the edges are golden.
¼ olive oilolive oil1 teaspoonbrussels sprouts, thinly sliced2 cupsunsalted hazelnuts, toasted & shelled1 cupsalt, peppersalt & pepper, to taste
5
Remove the brussels sprouts from the pan and toss them with the pasta and as much or little sauce as you like. Add a little pasta water, as needed, to create a creamy sauce. Top with toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasonings.
brussels sprouts, thinly sliced2 cupswater, as needed to thin (about ¼ cup, if necessary)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...