Fettucine with hazelnut-sauce

Our website needs more pasta dishes! This simple fettucine recipe is the perfect dish for our pasta lovers.


  • 100g hazelnuts
  • 1 ox-heart tomato
  • 1/8 garlic
  • 1 zucchini
  • 40g parmesan
  • 10g of basil
  • 1g chili flakes
  • 250g of Fettucine
  • 250g cherry tomatoes
  • salt and pepper
  • 2 tbsp olive oil


Preheat oven to 170 ° C. Spread the hazelnuts on a baking sheet and roast them in the oven for 8-10 minutes. Then remove the hazelnuts, cool briefly and chop them.

Bring plenty of salt water for the pasta to boil in a large pot. Wash and halve the ox-heart tomato, remove the stalk and chop it. Peel the garlic and squeeze it into a bowl. Wash the zucchini, cut off the ends and grate it. Wash basil, dry, shake, peel off leaves and chop.

Season the beef and blend it with garlic, half of the basil, chilli flakes, 1 tablespoon of hazelnuts and ½ teaspoon salt to a sauce.

Add the fettucine to the boiling water and cook for 3-5 minutes. Drain into a sieve, collecting 100ml of pasta water. Put the fettucine back into the pot, put on the lid and keep warm.

Wash cherry tomatoes and cut in half. Add a little bit of salt. Stir in the sauce. Add the zucchini, pasta water, 2 tbsp olive oil, remaining basil and a little bit of pepper. Add to the pot with the fettucine and mix thoroughly.

Sprinkle with parmesan and the remaining hazelnuts.


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