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
- Start with hazelnuts pesto.
- 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.
- 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).
- 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.
- When the pasta is al dente, drain it and throw it in the pan with the mushrooms, then add the hazelnut pesto.
- 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.