Anticiplate

I love the idea of hazelnuts and spinach in a pesto. It sounds so healthy, and delicious.

Hazelnuts have been popping up everywhere in my monthly cooking magazines. But, I never would have thought to put them in pesto. For years, my sister and I have begged for my Mama’s pesto recipe. She always just says, “I put a little of this, and a little of that. Whatever, I have on hand.” One time, my Sister was making pesto at her house and she had my Mama on the phone telling her exactly what to do. After she tasted the pesto, it tasted nothing like what she remembered it to be. Maybe it is the fact that my Mama grows all of her own herbs.

I feel like this recipe would be right up my Moma’s alley. Sometimes she uses almonds or walnuts in her pesto, instead of pine-nuts. I will now have to tell her that she can successfully substitute hazelnuts!

I made this meal for my best friend, Lindsi, while we waited around for a dress rehearsal that we were not in. She proclaimed that is was her new favorite pasta dish:)

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

*Adapted from Rachael Ray out of “Everyday with Rachael Ray” Magazine

2 tbsp. salted butter

1 large onion, halved and sliced

Kosher salt

1 lb. whole wheat spaghetti or any cut of pasta you prefer

1/3 c. extra virgin olive oil

1 large clove of garlic, smashed

1 sprig rosemary

1/4 c. peeled hazelnuts, toasted

10 oz. spinach (two 5 oz. bags)

1/4 c. fresh basil

Cracked black pepper

Dash of freshly grated nutmeg

1/2 c. parmigiano-reggiano cheese

In a large skillet, melt the butter over medium heat. Caramelize the onions for 20-25 minutes.

Meanwhile, bring a large pot of water to boil. Salt generously and add the pasta. Cook until al dente and drain, reserving 1 c. of pasta water.

While the pasta is cooking, heat a small sauce-pan over medium-low heat. Add in the garlic, olive oil, and rosemary sprig. Let steep for 5 minutes, making sure not to brown the garlic. Let cool and discard the rosemary sprig. In a food processor, add in the oil, garlic, nuts, spinach, basil,  and 1/4 c. parmigiano and process into a thick paste. Season with salt, pepper, and nutmeg.

Stir the pasta water into the onions, and then stir in the pesto mixture. Add the pasta and toss to combine. Top with extra cheese.

Serve immediately.