Pasta with Pesto and Hazelnuts
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Simple, delicious, and elegant, this recipe for Pasta with Pesto and Hazelnuts celebrates the harmony between rich, homemade pesto and the nutty sweetness of toasted hazelnuts. It’s a dish that’s both classic and creative, offering a balance of flavors and textures in every bite. For those who enjoy adding a whimsical touch to their meals, an optional step involves coloring the pasta a vibrant green with spirulina.
Often called “blue gold“, spirulina is a microscopic algae known for its impressive nutritional benefits, including high protein content, iron, and essential vitamins. In this recipe, it serves a dual purpose: enhancing the dish’s nutritional profile and giving the pasta a unique green hue. Adding spirulina is entirely optional, but it lends a playful and eye-catching element to the meal that’s sure to delight and intrigue.
Making your own pesto is a true culinary pleasure. Here, the combination of toasted hazelnuts, olive oil, and a touch of spirulina (in the pesto and/or the pasta) creates a blend that is both rich and balanced. Nutritional yeast adds a subtle cheesy flavor, while a squeeze of lemon juice brings a refreshing zest. This revamped pesto is easy to prepare and elevates any type of pasta, whether classic or vibrantly colored.
Whether you choose to color the pasta or not, this recipe encourages you to play with flavors and textures. Add a crunchy touch with crushed hazelnuts or a sprinkle of fresh basil for a refined finish. These Pasta with Pesto and Hazelnuts are perfect for a simple yet sophisticated meal, whether you’re hosting guests or simply treating yourself.
Pasta with Pesto and Hazelnuts
Ingredients
For the pesto:
- 50 g hazelnuts (toasted for extra flavor)
- 1 teaspoon spirulina powder (optional)
- 1 clove of garlic
- 50 ml extra virgin olive oil
- 20 ml water (adjust for desired texture)
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- A few fresh basil leaves (optional, for an herby touch)
For the pasta:
- 250 g pasta (spaghetti, linguine, or short pasta like penne, depending on your preference)
- 1 teaspoon spirulina powder (optional, for green pasta)
- A pinch of salt for the cooking water
For the garnish (optional):
- A handful of crushed hazelnuts for crunch
- A drizzle of olive oil for finishing
- A few fresh basil leaves for decoration
Instructions
To Toast the Hazelnuts:
- Preheat your oven to 180°C (350°F).
- Spread the hazelnuts in a single layer on a baking sheet.
- Toast them in the oven for 8 to 10 minutes, stirring halfway through to prevent burning.
- Once they release a fragrant aroma and turn slightly golden, remove them from the oven. If they still have their skins, place them in a clean kitchen towel and rub gently to remove the skins.
Preparing the pesto:
- In a blender or food processor, combine the toasted hazelnuts, spirulina (if using), garlic, olive oil, and water.
- Blend until you achieve a smooth but slightly textured consistency (adjust to your preference).
- Add the lemon juice, nutritional yeast, salt, and pepper. Blend again to incorporate.
- Taste and adjust the seasoning as needed. If the pesto is too thick, add a bit more water or olive oil to reach your desired consistency.
Cooking the pasta:
- Bring a large pot of salted water to a boil.
- If you’re using spirulina to color the pasta, dissolve the powder in the cooking water before adding the pasta.
- Cook the pasta according to the package instructions until al dente.
- Drain the pasta, reserving a small cup of cooking water to adjust the pesto texture if necessary.
Assembling the dish:
- In a large bowl or directly in the pot, toss the hot pasta with the pesto.
- Add a splash of the reserved cooking water if the mixture seems too dry. Mix gently to coat all the pasta evenly.
- Garnish with crushed hazelnuts, a drizzle of olive oil, and fresh basil leaves for a refined presentation.
A recipe proposed by Maison Marmite
