Whole Wheat Spaghetti with Hazelnuts, Asparagus

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Whole Wheat Spaghetti with Hazelnuts, Asparagus

 

12 ounces whole-wheat spaghetti

1 bunch asparagus, ends trimmed

1/3 cup extra-virgin olive oil

1/2 cup hazelnuts, toasted, skinned and roughly chopped (or substitute pine

nuts)

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 small wedge (about 2 ounces) Parmesan cheese

 

Cook the spaghetti according to the package directions. Meanwhile, with a

vegetable peeler, shave the asparagus lengthwise into long ribbons.

Add the asparagus to the pasta water during the last 2 minutes of cooking.

Drain the spaghetti and asparagus and return them to the pot. Add the oil and

hazelnuts; toss. Season with the salt and pepper; toss again. Divide the

spaghetti among individual plates.

With the peeler, shave the Parmesan over the top.

Makes 4 servings.

 

 

 

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