Hazelnut & oregano pasta

• linguine↗180g g

  or spaghetti

• blanched hazelnuts↗50g g

  roughly chopped

• olive oil↗2 tbsp tbsp
• garlic clove↗1

  crushed

• fresh oregano↗½ small pack

  leaves picked

• lemon↗1

  zested

• double cream↗100ml ml
• parmesan↗30g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Cook the pasta for 1 min less than pack instructions.

2. 2

   Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.

3. 3

   Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.