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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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Thin pasta with hazelnut pesto, crushed hazelnuts, and herbs in serving dish

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.

  • 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
Skill LevelIntermediate
Prep Time10 Min
Cook Time10 Min


  1. Place 2 Tbsp ghee, hazelnuts, cheese, cilantro, mint, salt, lime juice, and zest in food processor or blender. 
  2. Pulse until completely combined but still chunky. 
  3. Cook pasta in salted water according to package directions until al dente. 
  4. Reserve 1 cup pasta cooking water; drain. 
  5. Heat remaining ghee and garam masala in same pot on medium heat. 
  6. Cook and stir 1 to 2 minutes or until spices become fragrant and begin to sizzle. 
  7. Add pasta and hazelnut mixture; toss with tongs on medium heat 1 to 2 minutes. 
  8. 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.