There’s something truly wonderful about the way certain dishes can transport you to another place entirely. For me, hazelnuts have always evoked fond memories of visits to Italy, where the nutty aroma mingles with the heady scent of fresh basil in bustling markets. Today, I’m excited to share this delightful Italian Hazelnut Pesto Pasta with a Spinach and Mushroom Medley, perfect for a cozy dinner that brings a taste of Italy right to your kitchen.
In our home, pasta nights are always a special occasion. It’s not just the comfort of familiar flavors or the satisfaction of a hearty meal; it’s the way everyone gathers around, eager to dive into a dish that’s as nourishing as it is delicious. This recipe is no exception, with its rich pesto and vibrant vegetable medley stealing the show.
The star of this dish is undoubtedly the homemade hazelnut pesto. Roasting the hazelnuts not only intensifies their naturally sweet and nutty flavor but also fills your kitchen with an irresistible aroma. Blended with fresh basil, garlic, and Parmesan cheese, the pesto is creamy, rich, and packed with flavor. It’s the kind of sauce that makes you want to grab a spoon and savor each scoop before it even reaches the pasta.
Adding a medley of spinach and mushrooms brings beautiful textures and earthy flavors that complement the nuttiness of the pesto. Mushrooms add a meaty quality, while spinach offers a burst of color and freshness, balancing the richness of the sauce.
The beauty of this recipe is its versatility. While it’s perfectly sophisticated for a dinner party, it’s equally suited for a simple family meal. The ingredients come together quickly, and the whole process from start to finish is an exercise in culinary relaxation. Watching the pasta twirl in glossy pesto, seeing the vibrant spinach wilt against the heat, and breathing in the delightful scents that fill the air—it’s truly a sensory delight.
Whether you’re looking to impress guests, spoil your loved ones, or indulge in a comforting meal just for yourself, this Italian Hazelnut Pesto Pasta with Spinach and Mushrooms is bound to become a favorite. So light some candles, pour yourself a glass of good wine, and enjoy the fruits of your labor as you savor this nutty elegance on a plate.
Happy cooking, and as always, buon appetito! Let me know how this recipe fits into your pasta night rituals. I’d love to hear your stories.
Ingredients
– 250g dried pasta (such as linguine or fettuccine)
– 100g raw hazelnuts
– 75ml extra virgin olive oil
– 50g fresh basil leaves
– 25g grated Parmesan cheese
– 2 cloves garlic
– Salt and freshly ground black pepper, to taste
– 200g fresh spinach leaves
– 150g button mushrooms, sliced
– 1 tablespoon lemon juice
Р1 tablespoon olive oil for saut̩ing
Method
1. **Preheat Oven**: Preheat your oven to 180°C (350°F).
2. **Roast Hazelnuts**: Place the hazelnuts on a baking sheet and roast in the preheated oven for 8-10 minutes, or until golden and fragrant. Allow them to cool slightly, then rub them with a clean kitchen towel to remove most of the skins.
3. **Prepare Pesto**: In a food processor, combine the roasted hazelnuts, basil leaves, Parmesan cheese, and garlic cloves. Pulse until finely chopped. With the processor running, slowly drizzle in the 75ml of extra virgin olive oil until the pesto is smooth. Season with salt, pepper, and lemon juice to taste. Set aside.
4. **Cook Pasta**:
