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three cheese hazelnut pasta

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

This recipe is adapted from "Culinary Concoctions by Peabody" and as he states, "highlights most of what is awesome about the Pacific Northwest...Tillamook Cheese, hazelnuts, and Oregon Pinot Gris [white wine]."

►
yield 4 appetizer; 8 main dish
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For three cheese hazelnut pasta

  • 1 lb
    fettuccine pasta
  • 1/2 c
    dry white wine
  • 2 c
    heavy cream
  • 1 Tbsp
    unsalted butter
  • 1 tsp
    minced shallot
  • 1 1/2 c
    chicken stock or broth
  • 1/4 c
    grated parmesan cheese
  • 3/4 c
    grated tillamook cheddard cheese
  • 1/3 c
    grated fontina cheese
  • 1/2 c
    hazelnuts, toasted (skins left on or off)
  • salt
  • fresh ground black pepper

How To Make three cheese hazelnut pasta

  • 1
    Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain and set aside.
  • 2
    In a skillet, melt butter over medium heat, saute shallot for about 2 minutes; set aside.
  • 3
    In a medium saucepan, combine cream, wine, chicken stock, shallots and any residual butter. Cook over medium heat until it reduces a bit and begins to thicken, but bear in mind you still are going to be adding the cheeses.
  • 4
    Whisk in the cheeses and heat until they melt and you've got a smooth sauce. Season with a little salt and pepper.
  • 5
    Pour the cheese sauce over the pasta and toss to coat. Fold in half the hazelnuts. Transfer the pasta to a serving platter or bowl and top with the remaining hazelnuts and serve.
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