Spaghetti with Filbert Pesto

One of the perks of Facebook is reconnecting with friends: friends from elementary school, high school, college, year abroad, and friends I left behind in the city. One friend I have had the pleasure of reconnecting with is Michael from high school. I remember Michael's wonderful lead performances in our Gilbert and Sullivan shows but most of all I remember his kind nature and engaging smile. 

This past week, Michael generously gifted me with delicious filberts from Oregon. The possibilities of making them the key ingredient in different recipes, both sweet and savory, are endless. The first dish I have decided to create is a savory one, Spaghetti with Filbert Pesto. The filberts in this decadent easy-to-make pesto add a rich nutty flavor. I know I will be making it again soon.

Thank you, Michael for the filberts and inspiration!

                                                         Spaghetti with Filbert Pesto

Ingredients

6 ounces spaghetti

1 cup packed fresh basil leaves

1/4 cup toasted filberts (hazelnuts)

2 cloves garlic 

1/4 cup freshly grated parmesan cheese

1/4 cup olive oil

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon sea salt

garnish

crushed filberts

basil leaves, chiffonade 

Directions

In a food processor, add the filberts, garlic, and grated cheese. Process until smooth. Add the fresh basil and process until blended. With the processor still running, slowly add the olive oil.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until tender, about 8-10 minutes. Reserve one cup of the pasta water and drain. Transfer the spaghetti to a large bowl and add the filbert pesto. Toss well, if needed, add some pasta water to thin out the sauce. 

Garnish with crushed filberts and basil leaves.

follow Anne on twitter and Instagram @AnneFretz