- 180g linguine or spaghetti
- 50g blanched hazelnuts, roughly chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- ½ small pack fresh oregano, leaves picked
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 lemon, zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100ml double cream
- 30g parmesan, or vegetarian alternative, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Cook the pasta for 1 min less than pack instructions.
Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.