Pasta with hazelnut pesto and fresh mushrooms

Pasta with hazelnut pesto and fresh mushrooms is a vegetarian first course that will make even omnivores lick their moustaches. It’s perfect for a tasty dinner for two, but also when you have many friends at the table: it’s easy to prepare and with the right ingredients it became a gourmet first course.

We suggest you use:

• Wholemeal busiate of Sicilian grains drawn in bronze, which have strong rustic hints and perfectly keep the cooking;
• Nebrodi hazelnuts, less known than those of Piedmont but incredibly aromatic and fragrant;
• Fresh mushrooms in season;
• The original parmigiano Reggiano cheese;
• An excellent organic extra virgin olive oil cold extracted (better if Sicilian… yes, it is true, we are a bit of a part).

Pasta with hazelnut pesto and fresh mushrooms recipe

Ingredients for two people

• 160 gr. of Almafruits wholemeal busiate pasta replaceable with another pasta format that you prefer)
• 100 g of hazelnuts from Nebrodi Almafruits
• 60 g (plus a little extra for the sauté) of Sicilian Almafruits extra virgin olive oil
• 60 g of grated Parmigiano Reggiano
• 250 g mushroom (preferably fresh)
• 2 cloves of garlic
• Salt, pepper and parsley to taste

Method

1. Start with hazelnuts pesto.
2. Chop the hazelnuts with a mixer, then add the extra virgin olive oil, Parmesan, salt and pepper and stir until you get a homogeneous mixture.
3. In a pan, sauté the garlic, add the fresh mushrooms and cook for about 6 minutes (or up to the desired degree of cooking; if the mushrooms are frozen times may vary).
4. In the meantime, put a pan on the fire with the water for the pasta. As soon as it reaches the boil, pour the busiate and cook for about 10 minutes.
5. When the pasta is al dente, drain it and throw it in the pan with the mushrooms, then add the hazelnut pesto.
6. Season with salt and pepper if necessary.

Your hazelnut and mushroom pesto pasta is ready for serving. If you like it, you can serve it with a sprinkling of parsley.