- 1 garlic
- 2 tablespoon(s) olive oil
- 50 g hazelnuts
- 1 pinch saffron
- 2 tablespoon(s) water, hot
- 20 g butter
- 250 g linguine
- 1/2 bunch parsley
- 1/4 bunch dill
- juice, of 1/2 lemon
- 50 g pecorino cheese, grated
- 1 tomato, finely chopped, to serve
Aromatic linguine with saffron and hazelnuts
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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- Preheat oven to 180* C (350* F) Fan.
- Cut the top side of the garlic to remove excess peel.
- Drizzle with olive oil and wrap in aluminum foil.
- Place on oven rack and bake for 30-40 minutes, until it softens.
- When ready, remove from oven and set aside to cool.
- While the garlic is cooking, place a pan over high heat and let it get very hot.
- Add the hazelnuts and toast for 3-4 minutes. Do not overcook them, just lightly toasted.
- Remove pan from heat. Set them aside to cool.
- When they are cool enough to handle, roughly chop into uneven pieces. Transfer to a bowl and set aside.
- When the garlic has cooled, press on the bottom side (the side that has not been cut) to release each clove and transfer to a bowl. The garlic should have the texture of a puree.
- The garlic puree might seem to be a lot for 2 servings but the taste is mild.
- Add the saffron and water. Mix with a spoon until all of the ingredients are completely combined.
- Fill a pot with water and bring to a bowl.
- At the same time place a pan over heat and add the butter.
- As soon as the butter melts, add the garlic-saffron mixture and whisk.
- Add the linguine to the pot and cook for 2 minutes less than the instructions on the package.
- When ready, use a pair of tongs to transfer the linguine to the pan. Do not drain and throw out the water because you will need it for the sauce.
- Thoroughly mix the linguine with the sauce in the pan.
- Season with salt and pepper. If the mixture is too thick add ½ a ladleful of the pasta water.
- To finish, finely chop the aromatics and add them to the pan along with the lemon juice, grated pecorino and hazelnuts.
- Season to taste, if needed, and serve with finely chopped tomato.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by