Pasta with Mussels and Hazelnut Pesto

RecipesPlus
7Ingredients
600Calories
35Minutes

Ingredients

  • 4 pounds mussels (scrubbed and debearded)
  • 3/4 cup dry white wine
  • 12 ounces tagliatelle pasta
  • 1 cup basil leaves (plus extra for garnish)
  • 3/4 cup blanched hazelnuts (or almonds)
  • 1 clove garlic (quartered)
  • 2 tablespoons olive oil

Directions

  1. Discard any mussels with damaged or open shells. In a large saucepan, bring 1/2 cup water and the wine to a boil over medium-high heat. Season with salt and pepper and add the mussels. Cover and cook for about 8 mins until the mussels open.
  2. Remove the mussels to a bowl using a slotted spoon; strain the cooking liquid and reserve. Discard any unopened mussels. Remove the mussels from their shells and reserve; discard the shells. Boil the reserved cooking liquid until reduced to about 1/4 cup.
  3. Meanwhile, cook the pasta according to the package directions. Combine the basil, hazelnuts, garlic, oil and reduced cooking liquid in a food processor and blend until smooth.
  4. Transfer the hazelnut pesto to a large saucepan; add the mussels and warm through for 1-2 mins over medium heat, stirring constantly. Drain the pasta, add to the mussel mixture and toss to combine. Serve in warmed bowls, garnished with basil.
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NutritionView more

600Calories
Sodium55%DV1310mg
Fat26%DV17g
Protein116%DV59g
Carbs14%DV41g
Fiber0%DV0g

PER SERVING *

Calories600Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat1g5%
Trans Fat
Cholesterol155mg52%
Sodium1310mg55%
Potassium1540mg44%
Protein59g116%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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