Aglio E Olio With Farro Spaghetti Kale & Hazelnut Breadcrumbs Recipe

Cooking Directions

• STEP 1.Cook the farro spaghetti according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté until fragrant.
• STEP 3.Add the cooked farro spaghetti to the skillet and toss to coat in the garlic-infused oil. Season with salt and pepper to taste.
• STEP 4.In a separate small skillet, toast the hazelnuts over medium heat until golden brown. Remove from heat and let cool. Once cooled, finely chop the hazelnuts to create breadcrumbs.
• STEP 5.In the same small skillet, melt butter over medium heat. Add the hazelnut breadcrumbs and cook until crispy and golden brown.
• STEP 6.Add the chopped kale to the skillet with the spaghetti and toss until the kale is wilted.
• STEP 7.Serve the Aglio e Olio with Farro Spaghetti, Kale, and Hazelnut Breadcrumbs in bowls, topped with the crispy hazelnut breadcrumbs.

Cooking Tips

• Make sure to cook the farro spaghetti until al dente to ensure a perfect texture.
• Adjust the amount of red pepper flakes according to your spice preference.
• Toasting the hazelnuts before chopping them will enhance their flavor.
• Feel free to add grated Parmesan cheese or a squeeze of lemon juice for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet with a splash of olive oil or in the microwave.
• Serve the dish hot and garnish with additional hazelnut breadcrumbs and freshly chopped parsley, if desired.