GF Pasta with Hazelnuts, Parmesan, and Arugula
There’s nothing like a perfect bowl of pasta to make you feel wonderfully satisfied. GF Pasta with Hazelnuts, Parmesan, and Arugula hits the spot and comes together lickety-split. It’s got a smidge of heat, a balanced amount of saltiness, and a satisfying crunch that are all given a nice boost from the balsamic syrup finisher.
Ingredients
Organize the ingredients – gf pasta, arugula, hazelnuts, garlic, lemon, butter, olive oil, red pepper flakes and parmesan (not photographed, whoops!).
Toasting the Hazelnuts
Toast the hazelnuts in an oven at 350 degrees or in a pan over medium heat for 8-10 minutes. Set a timer! Once toasted, let cool and then rough chop. Set aside.
Cooking the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente following package directions. Drain pasta.
Cooking the Spiced Butter-Oil
While the pasta is cooking, heat the butter and oil over medium-low heat in a large pan. Once the butter and oil begin to foam, add the garlic and stir for approx 1 minute until the garlic begins to brown. Then add the salt, pepper, red pepper flakes, and lemon zest and mix together. Set the spiced butter-oil aside for 5 minutes to allow the flavors to meld.
Assembling
Place arugula in a large bowl. Then add the hot pasta and the butter-oil mixture. Toss to combine. The arugula will wilt slightly which is what you want! Drizzle with balsamic syrup, top with hazelnuts, grated parmesan and give another toss.
GF Pasta with Hazelnuts, Parmesan, and Arugula
Transfer pasta to a large serving bowl and top with some more hazelnuts, red pepper flakes, shaved parmesan and a hefty drizzle of extra virgin olive oil, if desired.
GF Pasta with Hazelnuts, Parmesan, and Arugula
Ingredients
- 1/4 cup hazelnuts toasted and rough chopped, save some for garnish
- 1 box penne pasta gluten free (any gf noodle would work)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 garlic cloves finely minced
- Large pinch of salt and freshly ground black pepper
- Small pinch of red pepper flakes
- 1/2 lemon zested
- 2-3 large handfuls of arugula washed and dried
- 1/2 cup parmesan grated or a combination of grated and shaved, if using shaved add it as garnish
- 2 tablespoons balsamic syrup
Instructions
- Toast the hazelnuts in an oven at 350 degrees or in a pan over medium heat for 8-10 minutes. Set a timer! Once toasted, let cool and then rough chop. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta until al dente following package directions. Drain pasta.
- While the pasta is cooking, heat the butter and oil over medium-low heat in a large pan. Once the butter and oil begin to foam, add the garlic and stir for approx 1 minute until the garlic begins to brown. Then add the salt, pepper, red pepper flakes, and lemon zest and mix together. Set the spiced butter-oil aside for 5 minutes to allow the flavors to meld.
- Place arugula in a large bowl. Then add the hot pasta and the butter-oil mixture. Toss to combine. The arugula will wilt slightly. Drizzle with balsamic syrup, top with hazelnuts and grated parmesan.
- Transfer pasta to a large serving bowl and top with some more hazelnuts and shaved parmesan if desired.
Notes
Recipe from Epicurious.com and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Tomato Walnut Penne Pasta, Pecan Basil Pesto with Pasta, and Cheesy Crunchy Squash Gratin.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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