Recipe
Roasted Hazelnut Pesto Pasta
Invite the unexpected! An inspired twist on pesto, this stunning combination of warm spices, peppery cilantro, and roasted hazelnuts blend into a full-bodied and creamy pesto experience.
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Made With
Three words epitomize this incredible hazelnut pesto recipe: savory, herbaceous, delicious. Cilantro and lime impart tangy zest. Garam masala immerses the senses with a blend of warm spices like cumin, cloves, cinnamon, black peppercorns, and nutmeg. Mint offers a refreshing lift, hazelnuts offer an earthy, nutty foundation. Twirl it up with al dente Spaghetti to complete this rich hazelnut pesto pasta.
Ingredients
- 10 oz Ronzoni® Spaghetti
- ¼ cup ghee, divided
- 1 cup blanched and roasted hazelnuts
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 cup fresh cilantro leaves, loosely packed
- ¼ cup fresh mint leaves
- 1 tsp salt, kosher, coarse
- 1 fresh lime, zested and juiced
- 1 ½ tsp garam masala
Instructions
- Place 2 Tbsp ghee, hazelnuts, cheese, cilantro, mint, salt, lime juice, and zest in food processor or blender.
- Pulse until completely combined but still chunky.
- Cook pasta in salted water according to package directions until al dente.
- Reserve 1 cup pasta cooking water; drain.
- Heat remaining ghee and garam masala in same pot on medium heat.
- Cook and stir 1 to 2 minutes or until spices become fragrant and begin to sizzle.
- Add pasta and hazelnut mixture; toss with tongs on medium heat 1 to 2 minutes.
- Add pasta water in ¼ cup increments as needed until pasta is thoroughly coated and warmed through.
Pro Tip
To roast hazelnuts, place them in a single layer on a foil-lined baking sheet. Bake at 350 degrees until golden brown (10-15 minutes). They can burn easily, so keep an eye on them.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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