Hazelnut, chilli and garlic pasta
Hazelnut, chilli and garlic pasta
Ingredients
- 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
Method
- Cook the spaghetti in a large saucepan of boiling water until al dente. Drain, return to pan and keep warm.
- 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.
- Remove from heat, stir through parsley, lemon juice and season with pepper to taste.
- 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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