Pasta with Asparagus and Hazelnuts
Serves: 4
  • 1 bunch asparagus, ends trimmed
  • 12 ounces whole wheat spaghetti
  • ⅓ cup extra virgin olive oil
  • ½ cup hazelnuts, toasted and roughly chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 ounces Parmesan, shaved
  1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
  2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
  3. Drain the spaghetti and asparagus and return them to the pot.
  4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
  5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.