This post was created in partnership with Saputo! the opinions on this blog, as always are my own. you can follow ingredients by Saputo on Facebook, Instagram + Pinterest for more recipe inspirations. As always thought all thoughts and opinions are my own.
Sometimes you just need a big bowl of comforting, rich pasta to make you feel warm and satisfied, am I right? And while plain spaghetti and tomato sauce is a completely respectable dish, why not pretend you’re in fact a master chef and prepare a fancy sounding pasta dish like: Creamy Ricotta & Hazelnut Linguine with Crispy Sage to wow your guests into thinking you slaved for hours in the kitchen….instead of the 20min total it took to make it!
I actually made this dish first with a different nut base, but then I found myself with a giant Costco-sized bag of hazelnuts which I bought for granola…so here we are. I think the two key things to this dish are this: fresh pasta…meaning the kind you either make or the kind you find in the deli section refrigerated, not dry. And good quality cheese like Saputo’s Parmesan and Ricotta Fiorella I like to use. Quality ingredients yield a quality dish, and the ricotta is what adds the creamy, rich sensation and flavour. You don’t need a sauce here, just good ingredients. Let them be the hero of the dish.
Ok so now…how do you make it?!
Number of Servings: 3 to 4… depending on their appetite!
Preparation time: 20 minutes
Cooking time: 30 minutes
1 package fresh linguine, about 3 cups when cooked.
1.5 cups Saputo Ricotta
2 cups Saputo Parmesan
4 tbsp whole milk
1/2 cup raw hazlenuts
4 garlic cloves, crushed
A handful fresh sage leaves, washed, dried and stems trimmed down
2 tbsp fresh sage chopped finely
1 tbsp nutmeg
1 tsp salt (or to taste)
1 tsp ground pepper (or to taste)
2 tbsp good quality extra virgin olive oil
olive oil spray (optional)
Preheat your oven to 350 F. Line a baking sheet with parchment paper and put the hazelnuts and sage leaves face up on top. Spray with olive oil spray OR just grease your fingers and put a little bit on each leaf and a bit on the hazelnuts to coat. Bake for about 4-6minutes checking often to make sure they don’t burn. Pull out of the oven and set aside. Remove hazelnuts and chop with a large knife and set aside.
Meanwhile cook your pasta al dente, strain and quickly pour ice cold water over to stop the cooking process. Toss with a little oil and set aside. (I do this first at the same time as the roasting step above.)
In a pan, heat up the olive oil. Sautee the fresh chopped sage, nutmeg and garlic for about 1 minute until fragrant. Add in the pasta, the ricotta, the milk and1/4 of the parmesan cheese. Mix until incorporated, add in salt, pepper and 3/4 of the hazelnuts, saving a few pieces for a topping. Mix again until warm and cheese are creamy and melted. If it looks too dry add a little more milk.
Plate with more parmesan, crispy leaves of sage and a bit more hazelnuts and serve immediately. So yummy!!!