A nutty take on the traditional tomato spaghetti, this meal is light and fresh with the added zing of chilli and ginger to fire up the metabolism.
Cook the spaghetti in a large saucepan of boiling water until al dente. Drain, return to pan and keep warm. Heat the oil in a non stick pan over medium heat.
Add the hazelnuts, chilli and garlic and cook for 3-4 minutes, stirring regularly.
Remove from heat, stir through parsley, lemon juice and season with salt and pepper to taste. Toss the hazelnut mixture through the pasta and serve.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1425 kj |
| Calories | 341 kcal |
| Fat | 23 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 26 g |
| Total Protein | 8 g |
| Fibre | 5 g |
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