three cheese hazelnut pasta
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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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 appetizer; 8 main dish
Ingredients
- 1 pound fettuccine pasta
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon minced shallot
- 1 1/2 cups chicken stock or broth
- 1/4 cup grated parmesan cheese
- 3/4 cup grated tillamook cheddard cheese
- 1/3 cup grated fontina cheese
- 1/2 cup hazelnuts, toasted (skins left on or off)
- - salt
- - fresh ground black pepper
How To Make three cheese hazelnut pasta
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Step 1Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain and set aside.
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Step 2In a skillet, melt butter over medium heat, saute shallot for about 2 minutes; set aside.
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Step 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.
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Step 4Whisk in the cheeses and heat until they melt and you've got a smooth sauce. Season with a little salt and pepper.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Appetizers
Keyword:
#hazelnuts
Keyword:
#Pacific Northwest
Keyword:
#Tillamook cheese
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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