Farro Spaghetti with Mushrooms and Hazelnuts

Ingredients for Farro Spaghetti with Mushrooms and Hazelnuts

• 80g blanched hazelnuts

• 180ml low-sodium chicken broth

• 1 teaspoon Sherry vinegar or red wine vinegar

• Kosher salt, freshly ground pepper

• 60ml olive oil

• 450g maitake mushrooms, torn into bite-size pieces

• 2 garlic cloves, finely chopped

• 120ml dry white wine

• 350g farro spaghetti

• 1 teaspoon finely grated lemon zest

Preheat oven to 350°. Toast hazelnuts on a baking sheet, stirring occasionally, until golden brown, 8–10 minutes. Let cool; set a small handful aside. Blend broth and remaining nuts in a blender until very smooth, about 5 minutes. Transfer hazelnut stock to a small bowl and stir in vinegar; season with salt and pepper.

Heat oil in a large skillet over mediumhigh. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until golden brown, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine. Bring to a vigorous simmer and cook until wine is slightly reduced, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.

Add pasta, 240ml pasta cooking liquid, and 120ml hazelnut stock to mushrooms and cook, tossing often and adding more cooking liquid to help finish cooking pasta and more hazelnut stock to help thicken sauce, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.

Just before serving, finely grate reserved hazelnuts over pasta and top with lemon zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.