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Hazelnut, Chilli and Garlic Pasta

  • 400g spaghetti pasta
  • 1 ½ tablespoons 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 teaspoons lemon juice
  • cracked black pepper to taste

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.

Serves 4 – 25g nuts per serve

NUTRIENT content per serve

Energy 2420kJ (576kcal), Protein 15g, Total fat 24g, Saturated fat 2g (8% of total fat), Monounsaturated fat 17g, Polyunsaturated fat 3g, Carbohydrates 72g, Fibre 7g, Sodium 9mg