Ingredients
8 oz. whole wheat penne
1 Tblsp olive oil
3 cloves garlic, minced
4 oz. fresh baby spinach, roughly chopped
2 oz. roasted hazelnuts, roughly chopped
4-5 Tblsp. roasted walnut oil
salt to taste
fresh ground pepper to taste
2 oz shaved parmesan
Preparation
Cook pasta in lightly salted water until al dente.
Meanwhile, in saute’ pan, lightly cook the garlic in olive oil, being careful not to brown.
Add spinach and a little pasta water to pan. Cover and cook on medium-low heat until spinach is wilted, about 3 minutes.
Add hazelnuts, salt, pepper & roasted walnut oil to pan and incorporate all well.
Meanwhile drain pasta.
Turn off heat. Add pasta to pan with spinach and toss until spinach is nicely incorporated.
Add shaved parmesan and toss.
Garnish with a couple long shavings of parmesan and a drizzle of roasted walnut oil.
