Wild Mushroom Hazelnut Pasta

Updated at: Thu, 17 Aug 2023 04:51:16 GMT

Step 1

Preheat oven to 400 degrees.

Step 2

Zest 1 lemon and set aside. Chop herbs and set aside.

Step 3

Slice mushrooms and arrange evenly on a baking sheet then drizzle with olive oil and sprinkle with salt. Roast the mushrooms for 12 minutes.

Step 4

Evenly spread the raw hazelnuts on another baking sheet and roast for 8-10 minutes. (If not blanched, rub the hazelnuts together in a towel after roasting. This will remove most of the skins. It's okay if some skins remain. If you have a little extra time, blanching the hazelnuts and patting them dry before roasting will remove more skins. The flavor is unaltered with either option.)

Step 5

Meanwhile bring the noodles to a boil until al dente or soft. When the noodles are about 2 minutes away from being done, begin making the sauce.

Step 6

To make the sauce, heat mascarpone and fontina (or gruyere) and stir occasionally. Season with half of the lemon zest and garlic.

Step 7

Drain the noodles and add the sauce to the noodles. Stir in the roasted mushrooms and arugula until arugula is wilted and mushrooms are well distributed.

Step 8

Once cooled, smack the roasted hazelnuts in a towel with a rolling pin or pulse in a food processor. Portion the pasta into bowls, sprinkle with crushed hazelnuts, sage, thyme, lemon zest, and a squeeze of lemon. Enjoy!

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