Rotini Aglio Olio
with Kale and Toasted Hazelnuts
A hazelnut by any other name will still be as tasty. Filberts, cobnuts, or hazelnuts as they are mostly called here in the States, are often paired with sweets such as chocolate or praline, but are truly a delicacy in any dish. Here we toast and roughly chop them to add a bit of crunch throughout this protein packed pasta. We’ve included coconut oil in this recipe to accentuate the nutty flavor in this decadent (feeling) dish, so enjoy without guilt.
- 1 box Banza rotini
- 8 oz curly kale
- 8 oz carrot
- 4 garlic cloves
- Fresh parsley
- ⅓ cup hazelnuts
- 1 tbsp coconut oil
- ¼ cup Follow Your Heart vegan parmesan
- Salt and pepper*
- *Not included
- **Allergens: Tree Nuts
- Large nonstick skillet
- Large pot
Bring a large pot of salted water to a boil. Add the Banza rotini, stir, and cook until al dente, about 4 to 5 minutes. Reserve ¾ cup of the cooking water and drain the pasta in a colander.
Destem the kale and roughly chop the leaves. Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler. Mince the garlic. Finely chop the parsley leaves.
Place a large nonstick skillet over medium-high heat and add the hazelnuts. Cook until fragrant and toasted, about 3 to 5 minutes. Transfer nuts to a cutting board, let cool, and roughly chop.
Return the skillet to medium heat and add the coconut oil. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped kale and carrot ribbons and cook until kale is bright green and slightly softened; 2 to 4 minutes.
Add the reserved cooking water and rotini to the skillet. Bring pasta to a simmer, reduce heat to low, and add the hazelnuts, parsley, and half of the Follow Your Heart vegan parmesan. Season rotini with salt and pepper and stir to combine.