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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.