Vegetarian mains
Chestnut, Hazelnut & Summer Green Pasta
Sweet, tender summer greens are infinitely versatile. Here they are the star of the show, with chestnuts (a nut high in nutrient value) and aromatic thyme to make a comforting pasta dish.
Cook's notes
Foaming the butter helps to add a nutty flavour to the dish. Melt the butter gently over a low-medium heat.
Ingredients
- 175g spaghetti
- a small piece of butter (approx. 20g)
- 200g cooked chestnuts, coarsely chopped
- 2 garlic cloves, peeled & finely chopped
- ½ tbsp fresh thyme leaves
- 200g summer greens, shredded
- ¼ tsp ground nutmeg
- 2 tbsp double cream
- ½ lemon, juiced and zested
- 20g hazelnuts, toasted & chopped
- 25g Italian-style hard cheese
Method
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Step 1
In a large pan, bring salted water up to a boil and add the pasta. Cook according the package directions, stirring occasionally, until al dente. Drain the cooked pasta and reserve a little of the cooking water.
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Step 2
While the pasta cooks, heat 1 tbsp of oil in a large frying pan. Add the butter and cook gently until it starts to foam then add the chestnuts and a good pinch of salt.
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Step 3
Gently stir-fry for 3-4 minutes, until you can smell their nutty fragrance.
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Step 4
Add the garlic and two-thirds of the thyme. Turn the heat up and fry for 2 minutes, until the garlic and chestnuts are golden.
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Step 5
Add the summer greens and nutmeg. Turn the heat down and cook until the leaves are just wilted, 1-2 minutes or so. Add the double cream and allow to warm through and reduce a little, then remove from the heat.
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Step 6
Toss the pasta with the chestnut mixture, adding a splash of the reserved pasta water to loosen the mixture.
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Step 7
Check the seasoning and add lemon juice to taste.
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Step 8
Serve sprinkled with hazelnuts, the remaining thyme leaves, Italian cheese, and the lemon zest.