🍽️ Maccheroncini mit Hazelnuts

Name: Maccheroncini mit Hazelnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g hazelnut kernels; 250 g mascarpone; 50 ml milk; 1 tsp lemon juice; salt; pepper; nutmeg; 400 g macaroni; 1 tbsp olive oil; 4 tbsp chopped pistachios

982 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

150 g hazelnut kernels
250 g mascarpone
50 ml milk
1 tsp lemon juice
salt
pepper
nutmeg
400 g macaroni
1 tbsp olive oil
4 tbsp chopped pistachios

Instructions

1. Divide the hazelnuts into two portions.
2. Halve the first portion and set it aside.
3. Finely chop the second portion.
4. Toast the halved and chopped hazelnuts in a pan without fat until golden brown.
5. Add the mascarpone, milk, and lemon juice to the pan.
6. Stir the mixture well until it is creamy.
7. Season the sauce with salt, pepper, and nutmeg.
8. Cook the maccheroncini pasta al dente (firm to the bite) in salted water.
9. Drain the pasta and let it drain well.
10. Toss the pasta in the mascarpone sauce.
11. Plate the pasta onto serving dishes.
12. Drizzle each serving with a splash of olive oil.
13. Sprinkle each serving with one tablespoon of pistachios.

Nutrition per serving

kcal: 982
Protein: 26 g · Fett/Fat: 63 g · Carbs: 78 g