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Penne Pasta with Roasted Hazelnuts and Sun-Dried Cranberries

Submitted by FoodDay

Serves: 4
Prep Time: 30-45 minutes

  • 2 teaspoons salt
  • 1 pound penne pasta
  • 10 ounces raw spinach
  • 1 1/2 cups chicken broth
  • 1 tablespoon cornstarch
  • pinch saffron
  • 4 tablespoons olive oil
  • 4 teaspoons chopped garlic
  • 4 teaspoons chopped shallots
  • 1/2 cup white wine
  • 2/3 cup dried cranberries
  • 1 cup toasted chopped hazelnuts
  • 2 Roma tomatoes, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • freshly grated parmesan cheese for garnish

In a large pot, bring 4 quarts of water and two teaspoons salt to a boil. Add the penne and return to a boil. Cook for 12-15 minutes or until al dente. Drain and keep warm.

In a large saucepan, Bring 2 quarts of water to a boil. Add the spinach and blanch for 15 seconds. Drain and rinse with cold water to stop the cooking. Drain well, squeezing out excess water. Chop coarsely. Set aside.

In a small saucepan, Stir together the chicken broth, cornstarch and saffron until smooth. Bring to a boil and simmer 1 minute or until slightly thickened. Set aside.

In a large saute pan,heat the oil over high heat. Saute the garlic and shallots until golden. Add the white wine and boil until reduced by half. Add the drained pasta, spinach, cranberries, hazelnuts, tomatoes, parsley and basil. Toss well. Add the thickened chicken broth and cook 1 minute to 2 minutes. Season to taste with salt and pepper.

Serve in wide pasta plates topped with parmesan cheese.

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