From ThisBlueWiki
This tasty pasta dish combines the rich nutty taste of hazelnuts with the fresh, light taste of asparagus. To make vegan, omit the Romano and use the nutritional yeast.
- 3/4 pound penne
- 4 Tbsp extra-virgin olive oil
- 1 onion, halved and sliced lengthwise (julienne perhaps?)
- 2 garlic cloves, minced
- 1 pound fresh asparagus, cut diagonally into 2" pieces
- 2 small red bell peppers, sliced lengthwise about the same size as the asparagus
- 3/4 cup dry, white wine
- 4 Tbsp Parsley, chopped
- 1/4 cup Pecarino-Romano cheese, freshly grated (omit if making vegan)
- 1/3 cup hazelnuts, chopped
- 3 tsp salt (reduce if making with cheese)
- 2 tsp nutritional yeast (omit if making with cheese)
- 1/2 tsp black pepper, freshly ground
Directions
- Bring a large pan of water to the boil, add plenty of salt and the pasta and cook for 8-10 minutes or until just before al dente.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and asparagus and sauté over medium heat for about 3minutes, stirring frequently.
- Add the garlic and continue to sauté for another 2 minutes, until the onion just lightly browned.
- In another pan melt the butter over medium heat.
- Add the hazelnuts to the melted butter and cook for 3-5 minutes, stirring frequently.
- Add the bell pepper to the onion and asparagus, and sauté for a further 3-4 minutes.
- Add the wine to the onion and asparagus, and bring to a boil. Cook until the wine stops tingling your nose (just about 2 minutes).
- Drain the cooked pasta and place in a large serving bowl.
- Add the cooked onion-asparagus mixture and give it a quick toss.
- Add the parsley, cheese, and hazelnuts.
- Season with salt and black pepper, and mix well. Top individual servings with hazelnuts. For the best flavor serve immediately.
Adapted from http://www.bellaonline.com/articles/art26789.asp