Linguine with Mushrooms and Hazelnuts

Seasonal Vegetables with Herbs and Hazelnuts

Green Beans with Hazelnuts

Hazelnut Oil Vinaigrette

Linguine with Mushrooms and Hazelnuts

30g (2tbsp) butter.

400g (1 lb) mushrooms of your choice, sliced into 6mm slices.

2 cloves of garlic, minced.

225g (8oz) dry linguine.

30-50ml (2-3 tbsp) Nutt Ranch hazelnut oil.

1/2 cup chopped parsley.

125g (1/2 cup) toasted Nutt Ranch Hazelnuts, chopped.

Salt and freshly ground black pepper to taste.

While the linguine is cooking, prepare the mushrooms.

Heat the butter in a large skillet and add the mushrooms and sauté' for a short time. Add a cover and a small amount of water and simmer for 5 minutes or until they are tender. Remove the cover and evaporate the liquid. Add the garlic and sauté' until aromatic. Remove from the heat and season well to taste with salt and pepper.

When the linguine is tender, drain and return it to the pot and toss with the mushrooms, hazelnut oil and parsley until well combined. Garnish with hazelnuts and enjoy.

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Seasonal Vegetables with Herbs and Hazelnuts

Steam the vegetables separately until they are tender but still slightly crisp. Mix butter, garlic, and herbs together over heat and pour over vegetable arrangement. Sprinkle with parmesan cheese and hazelnuts. 

Green Beans with Hazelnuts

Bring water and salt to a boil. Add whole green beans and cook covered until just tender. Drain and pat dry. Heat hazelnut oil in a large skillet. Add beans and stir to coat completely. Add the chopped hazelnuts and toss until well mixed with the beans. Serve topped with ground black pepper.

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Hazelnut Oil Vinaigrette

Combine all ingredients and dress the salad just prior to serving.

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Last Modified: December 26, 2010