Spaghetti with Hazelnuts, Ricotta and Parma Ham

One of my favourite weekday supper dishes. Rich in omega-3’s, antioxidants and an excellent source of vitamin E, fibre, magnesium and heart-healthy B vitamins, the hazelnuts transform this pasta dish into creamy nutritious deliciousness.

  Ingredients to serve 4

• 400g wholemeal spaghetti
• 50g whole hazelnuts
• Pinch of salt
• 200g ricotta cheese
• ¼ tsp nutmeg
• 1 clove garlic, peeled and crushed
• 1 tbsp olive oil
• 1 large shallot, chopped finely
• Freshly ground black pepper
• large bunch of flat-leaf parsley, chopped roughly
• 2 slices Parma ham, cut into shreds
• zest of 1 lemon
• 25g parmesan cheese, shaved

Method

1.  Preheat the oven to 160°C/gas mark 3.
2. Roast the hazelnuts in the oven for about 5 minutes or until lightly toasted. Leave to cool.
3. Cook the spaghetti according to the pack instructions
4. Meanwhile, gently fry the shallot in a large pan in a good tablespoon of olive oil until soft. Add the Parma ham and warm through.
5. In a blender, blitz the hazelnuts, ricotta, nutmeg, lemon zest and garlic until smooth (or use a pestle and mortar).
6. When the pasta is cooked, drain, reserving a small ladleful of the cooking water, and return to the pan. Add the shallots, ham and hazelnut sauce and toss together, adding the reserved cooking water and 1 tbsp olive oil to loosen it up.
7. Season with salt and black pepper and serve with a good helping of parmesan shavings and a green salad.