Linguine with hazelnuts, parsley and garlic

linguine with hazelnuts, parsley and garlic 2

It’s half term and we’ve been in Scarborough eating lots of gluttonous seaside food. Amazing fish & chips at the Magpie Cafe and giant ice cream sundaes at the Harbour Bar, but also things I’m a bit ashamed of, like ready-made pizzas from Sainsburys Local and my first McDonald’s hamburger in about five years (which, after a fair amount of rose wine, I declared was the most delicious thing I’d ever eaten!!!).

So for most of the week I’ve entered the kitchen only to turn on the oven and remove packaging. And on our return yesterday I was still in holiday  ‘I can’t be bothered to cook’ mode but we had to have something for dinner so I made this super quick pasta dish.

I tried the recipe for the first time a couple of weeks ago and I’ve got a feeling it’s going to become a staple in our house. It’s easy to make but a bit different to your usual pasta and sauce.

The original recipe (by Olia Hercules for the Guardian) is made with spaetzle (tiny egg dumplings that you make by pushing batter through a colander) but these are a faff to make and I’m not a huge fan of the texture so I make it with linguine instead.

Linguine with hazelnuts, parsley and garlic

For two

  • 200-300g of linguine (depending on appetite)
  • 70g of hazelnuts
  • 2 large garlic cloves, crushed with a little sea salt
  • 50g of parmesan cheese, grated
  • Two good handfuls of parsley, finely chopped
  • 2 tablespoons of good olive oil, plus a bit more for drizzling
  • Some sea salt

First toast the hazelnuts in an oven heated to 180oC for 8 minutes, or until golden brown. Roughly crush the nuts in a pestle and mortar or chop finely with a knife. I buy my hazelnuts unblanched from Lidl (where they’re cheapest) and find that once roasted the skins come off really easily.

Put the nuts, garlic, parsley, oil and parmesan in a large bowl and mix.

Cook the linguine according to the packet instructions, then drain and toss into the bowl with the other ingredients and stir until well coated. Serve immediately with a little extra olive oil drizzled over the top and a good sprinkling of  sea salt (although these are optional and can be left out if you’re watching your fat/salt content).

Serve with a green salad on the side if you’re worried about the absence of greens, and a large glass of crisp, white wine if you like.

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