Garlicky Whole-Wheat Pasta With Fried Hazelnuts

Name: Garlicky Whole-Wheat Pasta With Fried Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole-wheat linguine or spaghetti; Kosher salt; 3 tablespoons olive oil; 1/3 cup roughly chopped hazelnuts (50 to 55 grams); 1 sprig thyme, plus more for serving; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, finely chopped; 1/4 cup packed finely grated Pecorino Romano (30 grams), plus more for serving; 1 1/2 tablespoons unsalted butter, cubed; 1/2 lemon; 1/4 teaspoon red pepper flakes

Servings: persons

8 ounces whole-wheat linguine or spaghetti
Kosher salt
3 tablespoons olive oil
1/3 cup roughly chopped hazelnuts (50 to 55 grams)
1 sprig thyme, plus more for serving
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely chopped
1/4 cup packed finely grated Pecorino Romano (30 grams), plus more for serving
1 1/2 tablespoons unsalted butter, cubed
1/2 lemon
1/4 teaspoon red pepper flakes

1
Bring a large pot of salted water to a boil. Add the pasta and cook until quite al dente, about 2 minutes short of the recommended time on the package.
2
Meanwhile, heat 3 tablespoons of oil in a large skillet over medium-high. When the oil is hot, add the sprig of thyme and let it sizzle. When it's changed color and shriveled, 1 to 2 minutes, add the hazelnuts. Cook, stirring often, until golden brown, 2 to 3 minutes, then use a slotted spoon to transfer nuts and thyme to a paper towel-lined plate. Sprinkle with salt.
3
Return the skillet to medium-high heat. Add the red pepper flakes and black pepper and let cook until fragrant, about 1 minute. Turn the heat down to low.
4
By now, the pasta should be finished. Scoop out 1 cup of pasta water to keep for the sauce, then drain the pasta and transfer to the skillet. Add the garlic and stir to combine. Mix in a couple tablespoons of pasta water, then sprinkle over a few tablespoons of pecorino and mix vigorously with a wooden spoon to melt in the cheese. Continue adding pasta water and cheese and mixing with verve until smooth and combined.
5
Add the butter and mix until you have a glossy sauce, then mix in the zest and juice from half a lemon. Mix in the reserved hazelnuts and thyme. Taste for salt and lemon.
6
Top with additional fresh thyme, black pepper, and grated pecorino.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces whole-wheat linguine or spaghetti, Kosher salt, 3 tablespoons olive oil, 1/3 cup roughly chopped hazelnuts (50 to 55 grams), and more.

Yes, Garlicky Whole-Wheat Pasta With Fried Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!