Fettuccine with Mushrooms and Hazelnuts

Photo: John Autry; Styling: Leigh Ann Ross

Pasta of the Month.

Look for blanched hazelnuts, which should have most or all of their skins removed.
Yield:
4 servings (serving size: about 1 1/2 cups pasta mixture, about 2 tablespoons cheese, and 1 tablespoon
hazelnuts)

Nutritional Information
Calories 364
Fat 16.5 g
Satfat 5.7 g
Monofat 7.6 g
Polyfat 1.2 g
Protein 16.8 g
Carbohydrate 40.2 g
Fiber 3.2 g
Cholesterol 56 mg
Iron 2.4 mg
Sodium 563 mg
Calcium 204 mg

Ingredients
1 (9-ounce) package refrigerated fresh fettuccine
1 tablespoon butter
1/4 cup chopped blanched hazelnuts
1 tablespoon olive oil
4 garlic cloves, thinly sliced
3 (4-ounce) packages presliced exotic mushroom blend

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh sage
2 ounces Parmigiano-Reggiano cheese, shaved
2 tablespoons finely chopped chives

Preparation
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; saut for 3 minutes or until toasted and fragrant. Remove from pan
with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan;
sprinkle with 1/4 teaspoon salt and black pepper. Saut mushroom mixture for 5 minutes; stir in
sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to
combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.