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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.
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