Pasta with Hazelnuts, Asparagus & Brown Butter

Serves 4

• 12 oz. Fasta Fresh Pasta 
• Salt & pepper to taste 
• 1 lb. asparagus 
• 1 stick of butter, divided
• 1/2 cup hazelnuts 
• 1 cup white wine
• 2 chicken breast halves 
• 1 cup grated parmesan cheese

Start heating water for cooking pasta.

Trim and cut asparagus into one-inch pieces. Blanch in boiling salted water for approximately four minutes. Drain and set aside.

Dice hazelnuts in food processor or with chef's knife to a coarse dice.

Cook Pasta as directed.

Pound chicken to uniform thickness and cut each in half. Season with salt and pepper.

Heat four tablespoons of butter in large skillet and sear chicken for three minutes; turn and continue for three more minutes. Remove chicken and set aside.

Add four tablespoons butter to the skillet and when heated, add the hazelnuts and sauté in butter until butter is brown, about three minutes.

Add asparagus and white wine. Toss and allow wine to cook off, then add cheese.

Toss pasta with asparagus mixture. Arrange chicken on four dinner plates. Place pasta on the side of chicken. Garnish with diced red pepper. Serve with parmesan cheese.

VARIATIONS: For a vegetarian meal, omit chid<en and increase hazelnuts to 1 1/4 cups.

 

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