Linguine with Hazelnuts, Roasted Garlic and Red Peppers

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All it takes to make a great dish is a few simple ingredients, as demonstrated by this easily prepared pasta dish. The hazelnuts add texture and a great nutty flavor.


1 cup garlic cloves, peeled
2 tbsp. olive oil
1 cup shelled hazelnuts
1⁄2 cup lemon juice
2 tbsp. Dijon mustard
1 tbsp. dried basil
1 cup olive oil
24 oz. linguine
6 oz. roasted red peppers, sliced into strips
1⁄2 cup Italian parsley, chopped


1. In a hotel pan, combine garlic and olive oil. In a 350° F oven, roast garlic until tender, approx. 30 min. Remove garlic from oil and allow to cool; chop. Reserve oil and garlic.

2. Meanwhile, on a sheet pan, bake hazelnuts 10-12 min. Allow to cool slightly. Place nuts in a clean towel and rub together, removing skins. Cool nuts completely and chop coarsely; reserve.

3. In a bowl, whisk together lemon juice, mustard and basil. Slowly add olive oil, whisking constantly. Season to taste and reserve.

4. Cook pasta and drain. In a large bowl, combine warm pasta, vinaigrette, roasted garlic and its oil, roasted red peppers and parsley. Season to taste and serve.

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