February 10, 2007 | Episode 6, Season 2

Whole-Wheat Spaghetti with Hazelnuts and Asparagus Whole-Wheat Spaghetti with Hazelnuts and Asparagus
Real Simple Television Productions Inc.


Whole-Wheat Spaghetti with Hazelnuts and Asparagus

  • Hands-On Time: 20 minutes
    Total Time: 20 minutes
    Makes 4 servings
  • 12 ounces whole-wheat spaghetti
  • 1 bunch asparagus, ends trimmed
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup (about 2 ounces) 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

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 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.

Tip: To toast hazelnuts, place them on a baking sheet in a 350° F oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.

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