CATEGORY:
Pasta
SERVES:
2
Hazelnut Tahini Pasta
INGREDIENTS
For the sauce:
- 1 cup unsalted hazelnuts, toasted & shelled
- 2 cloves garlic
- 1/4 cup tahini
- juice of 1 lemon
- 1/4 olive oil
- salt, pepper
- water, as needed to thin (about ¼ cup, if necessary)
For the pasta:
- 8 oz. pasta, plus some reserved pasta water
- 1 teaspoon olive oil
- 2 cups of brussels sprouts, thinly sliced
- 1/4 cup toasted hazelnuts, roughly chopped
- a few pinches of red pepper flake
- salt & pepper, to taste
METHOD / INSTRUCTIONS
- Toast the hazelnuts well. (In a 300°F oven for 15 minutes, or in a skillet for about 5 minutes, taking care to stir frequently so as not to burn.
- Make the sauce by pureeing the hazelnuts, garlic, tahini, lemon and olive oil in a high-speed blender. Drizzle water, as necessary to get your blade moving. Add salt and pepper to taste.
- Cook pasta according to the package directions.
- In a large skillet, heat olive oil. Add the shaved brussels sprouts into the skillet in one layer (you might have to work in batches if they don’t all fit). Add a pinch of salt and pepper. Let them cook for a minute or so, until they begin browning, and flip. Cook for another couple of minutes until the edges are golden.
- Remove the brussels sprouts from the pan and toss them with the pasta and as much or little sauce as you like. Add a little pasta water, as needed, to create a creamy sauce. Top with toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasonings.
