Creamy pasta with oregano and hazelnut

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 6 oz spaghetti
• 1¾ oz hazelnuts
• 2 tbsp olive oil
• 1 half pack oregano leave
• 1 clove of garlic
• 1 lemon
• ½ cups whipping cream
• 1 oz parmesan cheese

TOOLS

• 1 casserole pot
• 1 knife
• 1 plate
• 1 frying pan
• 1 colander
• 1 wooden spoon
• 1 grater
• 1 zester
• 1 mortar

Coarsely chop the hazelnuts with a knife. Peel the garlic.

Crush the peeled garlic using a mortar.

Zest the lemon using a zester.

Shred the parmesan cheese using a grater.

Turn on the heat and add 6 cups of water to a casserole pot. Boil for 2 minutes with a quarter teaspoon of salt in the casserole pot. Cook for 8 minutes after adding the spaghetti. Remove the cooked spaghetti from the heat and set aside 10 tbsp of the cooking water.

Drain the cooked spaghetti in a colander.

In a frying pan, toast chopped hazelnuts. Cook for 4 minutes before adding the olive oil, garlic, oregano, and lemon zest. Stir in the whipping cream with a wooden spoon. Remove from the heat and stir in the drained spaghetti, cooking water, and parmesan cheese. Season with black pepper and mix with a wooden spoon. Transfer the frying pan contents to a plate.

It’s ready to be served !