The Italians are renowned for incorporating nuts into pasta, whether pesto or a nut and breadcrumb, parmesan crumble. Often meals in Italy won’t have meat, and the addition of nuts in a vegetable pasta adds protein and lots of other valuable nutrients. The key is finding the right nut for the right vegetable – Brazil nuts are wonderful with mushrooms, peas, cauliflower, broccoli and so much more. Discover your own perfect match!
- 1 pound preferred pasta (fettuccini, pappardelle, tagliatelle or other long flat pasta are best)
- Olive oil
- ½ cup coarsely chopped Brazil nuts
- 4 sprigs sage, leaves sliced, saving 4-6 whole
- ¼ cup grated parmesan cheese
- Zest and juice of ½ lemon
- 1 large or 2 small shallot, diced
- 14 ounces wild mushrooms – chanterelle, maitake, oyster, etc.
- Cook pasta according to directions on packet. Drain and toss through a little olive oil.
- Clean the mushrooms and tear into large pieces.
- Heat a large fry pan over medium high and add the Brazil nuts. Toss a few minutes to just brown (you’ll smell them becoming aromatic). Transfer to a bowl and toss with the chopped sage, parmesan and lemon zest. Set aside.
- Heat a splash of oil in the same pan and fry the whole sage leaves for a few seconds until crisp, it happens quickly. Place on a paper towel.
- Add the shallot to the sage scented oil in the pan and cook over medium heat for 1 minute until just softening.
- Add the mushrooms and turn heat to high. Cook, stirring till mushrooms start to soften, 4-5 minutes. Add lemon juice and toss through.
- Add pasta and Brazil nut mixture and mix until just warmed through adding a little splash of wine if mix is dry.
- Serve while still hot, with a crispy sage leaf.