Summary

Ingredients

• 40 g hazelnuts, or walnuts
• 2 clove (s) garlic, or more
• 1 bunch parsley, smooth (or 2 - depending on size)
• 1 bunch chives, cut into fine rolls
• 6 sage leaves, more for small ones
• 1 sprig rosemary
• 75 g butter
• 1 lemon (s), untreated; grated peel from it
• 4 teaspoons olive oil, cold-pressed
• 100 g Parmesan or Grana, freshly rated, possibly more
• Salt and pepper, black
• 400 g pasta, possibly also 500 , e.. penne riate, farfalle, eliche
• lots water, salted
• possibly chili, a.d. Mill

Print Recipe Pin Recipe

Instructions

1. Roast the hazelnuts in a dry pan, chop very roughly. Finely chop the garlic and all the herbs. Melt the butter. Sauté the garlic lightly in it. Add the hazelnuts, herbs, lemon zest, olive oil and half of the cheese. Spice up.
2. At the same time, cook the pasta in plenty of salted water until al dente, add 1/2 a ladle of cooking water to the sauce.
3. Pour off the pasta, mix immediately with the sauce in a preheated bowl. Serve hot, sprinkled with the remaining cheese.
4. Tip:
5. The bowl is wonderfully preheated when you pour the pasta over it. Just rinse and dry off briefly.