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🍝 Pasta with Tomatoes, Leek, and Toasted Hazelnuts

585 kcal · 30 min · 4 servings

Ingredients

• 200 g whole wheat pasta
• salt
• 250 g leek (2 stalks)
• 2 tbsp olive oil
• 250 g cherry tomatoes
• 20 g sliced hazelnut kernels (2 tbsp)
• pepper
• 30 g parmesan (30% fat in dry matter)

Instructions

1. 1. Put the pasta into a large pot with plenty of boiling water and salt.
2. 2. Cook the pasta al dente according to the package instructions.
3. 3. Drain the pasta and let it drain well.
4. 4. Thoroughly wash the leek under running water.
5. 5. Cut the leek in half lengthwise.
6. 6. Cut the leek into rings about 1 centimeter wide.
7. 7. Heat the oil in a large pan.
8. 8. Fry the leek in the pan for 3 minutes over medium heat.
9. 9. Wash the tomatoes and cut them in half.
10. 10. Add the hazelnuts to the leek in the pan.
11. 11. Toast the hazelnuts for 2 minutes.
12. 12. Add the halved tomatoes to the pan.
13. 13. Season the mixture with salt and pepper.
14. 14. Add about 5 tablespoons of water to the pan.
15. 15. Let everything simmer for 2 minutes over low heat.
16. 16. Add the drained pasta to the vegetable mixture.
17. 17. Mix the pasta well with the vegetables.
18. 18. Taste the pasta again and adjust with salt and pepper.
19. 19. Serve the pasta on the plates.
20. 20. Grate the Parmesan over the finished pasta.

Nutrition per serving

• kcal: 585
• Protein: 24 g · Fett/Fat: 23 g · Carbs: 69 g