Spaghetti With Lemon and Nut Butter

Herbs and hazelnuts give flavour and texture to al dente spaghetti. For an alternative, blanched spring vegetables such as asparagus tips or broccoli florets can be added to this dish, which is delicious served with grilled chicken or fish. The nut butter can be fried ahead to the end of step 2, leaving just the pasta to cook at the last minute.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lemons
• 3  ounces toasted hazelnuts
• 6  garlic cloves
• 2  ounces butter
• 8  ounces  dried spaghetti
• 4  tablespoons basil, chopped
• 4  tablespoons parsley, chopped
• 2  tablespoons  light cream (optional)
•  salt & fresh ground pepper

Directions

1. Coarsely grate the lemon rind and squeeze the juice. Roughly chop the hazelnuts. Thinly slice the garlic.
2. Melt the butter in a medium-sized pan until it turns a pale golden brown. Add the chopped hazelnuts and the garlic, then fry for about 30sec. Add the lemon rind and set aside.
3. Cook the spaghetti in a large saucepan of boiling, salted water according to packet instructions. Drain well and stir into the butter mixture.
4. Stir over a low heat for 2–3min. Stir in the herbs, 4tbsp lemon juice and cream, if using.
5. Season with plenty of salt and ground black pepper and serve immediately.