Pasta with Dill and Hazelnut Pesto

Name: Pasta with Dill and Hazelnut Pesto
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 1 3/4 oz fresh dill, washed and dried (50 grams); 3/4 oz hazelnuts (20 grams); 2 tablespoons grated Parmesan or Grana Padano cheese; 2 tablespoons extra virgin olive oil; Salt and pepper, to taste; 11 –12 oz pasta of your choice (320–350 grams)

Elodia @kitchens_drops_elo

Reggio Calabria

If you've been following me for a while, you know I love super quick and fresh sauces. Dill and hazelnut pesto is definitely one of them. With just a few ingredients, you can make a unique pasta dish where the rich flavor of hazelnuts pairs perfectly with the fresh notes of dill, reminiscent of fennel and anise.

Elodia @kitchens_drops_elo

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Ingredients

15 minutes

Serves 4 servings

1 3/4 ozfresh dill, washed and dried (50 grams)
3/4 ozhazelnuts (20 grams)
2 tablespoonsgrated Parmesan or Grana Padano cheese
2 tablespoonsextra virgin olive oil
Salt and pepper, to taste
11–12 oz pasta of your choice (320–350 grams)

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Steps

15 minutes

1

Bring a pot of water to a boil for the pasta. In a container suitable for an immersion blender, add the washed, dried, and chopped dill, hazelnuts, cheese, a pinch of salt, and a pinch of pepper.
2

Start blending in short bursts to prevent the blades from heating up, while slowly drizzling in the extra virgin olive oil. The pesto will have a thick texture.
3

When the water boils, add salt and cook the pasta. Once the pasta is cooked, drain it, making sure to save some of the cooking water.
4

Toss the pasta with the pesto off the heat, adding one or two tablespoons of the reserved cooking water to slightly thin the sauce and help it coat the pasta.