Fettuccine with Mushrooms and Hazelnuts


  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped chives
  • 2 ounces Parmigiano-Reggiano cheese, shaved
  • 2 teaspoons chopped fresh sage
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt, divided
  • 3 (4-ounce) packages presliced exotic mushroom blend
  • + 4 more ingredients
    • 4 garlic cloves, thinly sliced
    • ¼ cup chopped blanched hazelnuts
    • 1 tablespoon butter
    • 1 (9-ounce) package refrigerated fresh fettuccine

1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. 2. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until...

View full recipe at SpringPad


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