AuthorJanella
Heat the olive oil in a large frying pan over low heat. Add the onion or shallot and garlic and gently sauté, stirring occasionally, for 10 minutes until translucent. Try not to let them change colour.
Place your herbs in a bowl then, stirring constantly, add the sautéed onion and garlic mixture, the zest, vinegar and salt. Drizzle in the hazelnut or truffle oil. Taste and adjust the seasoning.
Meanwhile, put a large saucepan of water on to boil and cook your pasta according to the packet instructions. Drain well, reserving some of the cooking water, and return to the pan. Add just a little of the reserved water to keep the pasta moist.
Pour the herb sauce over the pasta and toss gently. Finish with the preserved lemon.
Serve the pasta on a beautiful platter and garnish with the hazelnuts and a drizzle of the hazelnut or truffle oil. If you’re making the salad ahead of time, leave the garnish off until you’re ready to serve.
Ingredients
Directions
Heat the olive oil in a large frying pan over low heat. Add the onion or shallot and garlic and gently sauté, stirring occasionally, for 10 minutes until translucent. Try not to let them change colour.
Place your herbs in a bowl then, stirring constantly, add the sautéed onion and garlic mixture, the zest, vinegar and salt. Drizzle in the hazelnut or truffle oil. Taste and adjust the seasoning.
Meanwhile, put a large saucepan of water on to boil and cook your pasta according to the packet instructions. Drain well, reserving some of the cooking water, and return to the pan. Add just a little of the reserved water to keep the pasta moist.
Pour the herb sauce over the pasta and toss gently. Finish with the preserved lemon.
Serve the pasta on a beautiful platter and garnish with the hazelnuts and a drizzle of the hazelnut or truffle oil. If you’re making the salad ahead of time, leave the garnish off until you’re ready to serve.
