1/2 cup hazelnuts
8 oz. or 1/2 450g. pkg. fettuccine or spaghetti
1/2 cup whipping cream
1 tbsp. butter
Finely grated peel of 1/2 orange
1/4 cup grated mozzarella, fontina or Parmesan cheese
Salt and cayenne pepper

Makes 3 Servings

Recipe from Chatelaine Cook Book
 

Preheat oven to 325 degrees.  Coarsely chop the nuts.  Spread them out on a large baking sheet.  Place the nuts in the oven and toast them for 5 min. while the pasta and sauce are cooking.  Stir often.

Meanwhile, bring a large pot of salted water to a full rolling boil.  Add the pasta and boil, uncovered, stirring occasionally, until cooked al dente, about 8 to 10 min.

Then, place the cream and butter in a small saucepan over med. heat.  Grate the orange peel into the cream.  As soon as the cream is warm to the touch, stir in the grated cheese.  Stir just until the cheese is melted.  Add a pinch of salt and cayenne pepper to taste.  Remove from the heat and cover to keep warm.

As soon as the pasta is cooked, drain well but do not rinse.  Place the pasta in a bowl.  Add the cram mixture and nuts.  Toss and serve.