This dish came out pretty well, though I’m still not sold on having the hazelnuts mixed in. I’m not opposed to contrasting textures, but I felt that the hazelnuts didn’t do much for me. Then again, the hazelnuts I found were already shelled and peeled…probably not the form that I should have gotten them in.
Three Cheese Hazelnut Pasta
adapted from Northwest Noshings and Ramblings
serves 4-6
-1 lb fettucine
-1/2 cup sauvignon blanc
-2 cups heavy cream
-1 tbsp unsalted butter
-1 tsp shallot, minced
-1 1/2 cups chicken stock
-1/4 cup parmigiano reggiano, grated
-3/4 cup Tillamook cheddar, grated
-1/3 cup fontina, grated
-1/2 cup hazelnuts, toasted and skinned
-salt & pepper, to taste
Cook pasta to “al dente” according to box.
Saute shallot in butter over medium-high heat for two minutes. Remove from heat.
In medium saucepan, combine stock, cream, wine, and shallots/butter and reduce over medium-high until thickened. Reduce heat to medium-low. Add cheeses and whisk until a sauce forms. Salt and pepper to taste.
Toss pasta into sauce until well coated. Mix in hazelnuts. Enjoy.
Tagged: cheese, cooking, pasta
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