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Gallery Chestnut-Hazelnut Pasta Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon salt, plus more to taste 4 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 medium shallots, minced 8 fresh large chestnuts, roasted, peeled, and cut into quarters 1/4 cup dry white wine 1 cup low-sodium canned or Homemade Chicken Stock 1/4 cup heavy cream 16 four-by-four-inch-square sheets fresh pasta (8 ounces) 1/2 cup blanched hazelnuts, roasted and coarsely chopped 1 tablespoon fresh thyme leaves 3 tablespoons flat-leaf parsley, coarsely chopped Freshly ground pepper to taste 1/4 cup pine nuts, toasted
Cook’s Notes Pappardelle or any wide pasta can be substituted for the fresh pasta squares.
Gallery Chestnut-Hazelnut Pasta
Recipe Summary Servings: 4
Gallery
Chestnut-Hazelnut Pasta
Chestnut-Hazelnut Pasta
Chestnut-Hazelnut Pasta
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon salt, plus more to taste 4 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 medium shallots, minced 8 fresh large chestnuts, roasted, peeled, and cut into quarters 1/4 cup dry white wine 1 cup low-sodium canned or Homemade Chicken Stock 1/4 cup heavy cream 16 four-by-four-inch-square sheets fresh pasta (8 ounces) 1/2 cup blanched hazelnuts, roasted and coarsely chopped 1 tablespoon fresh thyme leaves 3 tablespoons flat-leaf parsley, coarsely chopped Freshly ground pepper to taste 1/4 cup pine nuts, toasted
Directions
Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.
Cook’s Notes Pappardelle or any wide pasta can be substituted for the fresh pasta squares.
Cook’s Notes
Pappardelle or any wide pasta can be substituted for the fresh pasta squares.
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All Reviews for Chestnut-Hazelnut Pasta
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All Reviews for Chestnut-Hazelnut Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
