Spaghetti With Lemon and Nut Butter

1. 1

   Coarsely grate the lemon rind and squeeze the juice.

2. 2

   Roughly chop the hazelnuts.

3. 3

   Thinly slice the garlic.

4. 4

   Melt the butter in a medium-sized pan until it turns a pale golden brown.

5. 5

   Add the chopped hazelnuts and the garlic, then fry for about 30sec.

6. 6

   Add the lemon rind and set aside.

7. 7

   Cook the spaghetti in a large saucepan of boiling, salted water according to packet instructions.

8. 8

   Drain well and stir into the butter mixture.

9. 9

   Stir over a low heat for 23min.

10. 10

    Stir in the herbs, 4tbsp lemon juice and cream, if using.

11. 11

    Season with plenty of salt and ground black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.