| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 653 | 35g | 5.5g | 73g |
| sugars | fibre | protein | salt |
| 9g | 8g | 23g | 0.74g |
Growing up in Louisiana, with French roots deeply ingrained in me, I’ve always nurtured a love for diverse and unique flavors. Comfort foods fused with an element of flair is what I thrive on. And that’s why the Jerusalem Artichoke and Hazelnut Pasta has a special place on my dinner table and in my heart. Picture earthy Jerusalem artichokes, the delightful crunch of toasted hazelnuts, and pasta that melts in your mouth. This dish is the epitome of flavor fusion, featuring unlikely bedfellows in the most delightful, tasty relationship.
The Flavors that Sing Together
If I would compare this pasta to any other dish, it would be the comfort of classic spaghetti Aglio e Olio, but with a tantalizing twist. The Jerusalem artichokes bring an interesting complexity with their nutty, sweet flavors dancing on your palate, akin to a classic white wine from Chardonnay grapes. The garlic is there, of course, a classic in pasta dishes, but there’s also lemon zest tossed in, which gives the dish an exhilarating spark of freshness.
Savory with a Pinch of Health
We all love a good hearty meal, but what about its health benefits? Jerusalem artichokes, also known as sunchokes, are a wonderful source of inulin, a type of prebiotic fiber. This pasta is not just a savory indulgence, but a bowl filled with gut-friendly goodness. The toasted hazelnuts and extra virgin olive oil up the ante with heart-healthy fats, making this pasta both a tempting and smart choice for your meals.
Perfect for a family Sunday lunch, or a cozy dinner date, this Jerusalem Artichoke and Hazelnut Pasta can take you on an unforgettable culinary journey. To ramp up the whole experience, serve this with a side of green bean salad and a glass of chilled white wine. This dish is not about complexity, but rather the simplistic beauty of flavors and ingredients perfectly balanced. It’s more than just pasta, it’s tradition, creativity, and warmth served in one plate.
What You’ll Need
- 1 pound of Jerusalem artichokes
- 1 cup of roasted hazelnuts
- 16 ounces of pasta noodles
- 4 cloves of garlic
- 1/3 cup of extra virgin olive oil
- 2 teaspoons of sea salt
- 1 teaspoon of ground black pepper
- 1 cup of grated Parmesan cheese
- 1/2 cup of fresh parsley
- 1 lemon, zested and juiced
Method
Step One
Begin by preparing your ingredients. Clean the Jerusalem artichokes under running water to remove any dirt, and then peel them. Roughly chop the roasted hazelnuts. Mince the garlic cloves and chop the fresh parsley. Grate the Parmesan cheese if it isn’t pre-grated. Lastly, zest and juice your lemon.
Step Two
Place a large pot of water on the stove over high heat. Add a pinch of salt to the water. Once it reaches a boil, add the pasta noodles. Cook the pasta according to the instructions on the package, until al dente. When the pasta is ready, drain it and set it aside, reserving some of the pasta water for later use.
Step Three
While the pasta is cooking, heat the extra virgin olive oil in a large frying pan or skillet over medium heat. Add the minced garlic to the pan and sauté until it becomes fragrant. Be careful not to burn the garlic.
Step Four
Add the Jerusalem artichokes to the pan with the garlic, stirring them in the oil until they are well coated. Season them with the sea salt and ground black pepper. Continue cooking the artichokes until they become golden and soft, which should take around 15 minutes. If the artichokes are sticking to the pan, you can add a bit of the reserved pasta water.
Step Five
Once the artichokes are ready, add the cooked pasta to the pan. Toss the pasta in the pan to coat it with the garlic and artichoke mixture. Add the roasted hazelnuts, grated Parmesan cheese, chopped parsley, lemon zest, and lemon juice to the pan.
Step Six
Stir everything together until it is well combined, adjusting the seasoning if needed. If the pasta seems dry, add a bit more of the reserved pasta water. The dish should be creamy and flavorful.
Step Seven
Once everything is well mixed and heated through, remove the pan from the heat. Serve the Jerusalem Artichoke and Hazelnut Pasta immediately while it is still warm, garnishing each serving with additional Parmesan cheese and parsley if desired.
