5 mins prep time
15 mins cook time
Serves 4 people


  • 400g spaghetti
  • 1½ tbsp olive oil
  • 100g chopped hazelnuts
  • 1 long red chilli, seeded and finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 bunch baby bok choy, trimmed and roughly chopped
  • ⅓ cup chopped flat leaf parsley
  • 2 tsp lemon juice
  • Cracked black pepper, to taste


  1. Cook the spaghetti in a large saucepan of boiling water until al dente. Drain, return to pan and keep warm.
  2. Heat the oil in a non-stick pan over medium heat. Add the hazelnuts, chilli and garlic and cook for 3-4 minutes, stirring regularly.
  3. Remove from heat, stir through parsley, lemon juice and season with pepper to taste.
  4. Toss the hazelnut mixture through the pasta and serve.

Nutrients per serve
Energy 2420 kJ
Protein 15 g
Fat 24 g
Saturated fat 2 g
Carbohydrate 72 g
Sugars 1.5 g
Dietary fibre 7 g
Sodium 9 mg

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