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Tagliatelle with Sautéed Leek & Hazelnuts | Delicate Autumn Pasta
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20 min
Quick
Knuspr-Küche
Cremige Tagliatelle mit zart angebratenem Lauch in nussiger Butter, verfeinert mit gerösteten Haselnüssen, frischem Thymian und feinem Parmesan. Ein aromatisches, wärmendes Pastagericht für den Feierabend – fertig in nur 20 Minuten!
Preparation method
Preparation
Thoroughly wash, trim, and slice the leek into thin rings. Peel and finely chop the garlic cloves. Roughly chop the hazelnuts. Pick the leaves from the fresh thyme. Freshly grate the Parmesan and have some lemon juice ready.
Toast hazelnuts & cook pasta
Toast the chopped hazelnuts in a large pan without fat over medium heat for 2 to 3 minutes until golden brown and fragrant. Then remove from the pan and set aside.
Bring plenty of salted water to a boil in a large pot. Cook the tagliatelle according to package instructions until al dente. Before draining, ladle out a cup of pasta water (approx. 100 ml) and set aside.
Chef's tip
For an even nuttier aroma, let the butter brown slightly in the pan (brown butter) before adding the leek.
Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and gently reheated in a pan with a splash of water.
Ingredients
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