Three Cheese Hazelnut Pasta

Three Cheese Hazelnut Pasta Recipe

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Lucy Selvaggio-Diaz


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]."

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4 appetizer; 8 main dish
15 Min
15 Min
Stove Top


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)
fresh ground black pepper


1Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain and set aside.
2In a skillet, melt butter over medium heat, saute shallot for about 2 minutes; set aside.
3In 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.
4Whisk in the cheeses and heat until they melt and you've got a smooth sauce. Season with a little salt and pepper.
5Pour 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.

About Three Cheese Hazelnut Pasta

Course/Dish: Pasta, Other Appetizers
Main Ingredient: Pasta
Regional Style: American