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Worcestershire Brown Butter with Shallots and Hazelnuts

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Worcestershire Brown Butter with Shallots and Hazelnuts

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Ingredients

12 oz package of Valicenti Chestnut Tagiatelle
3 tbsp unsalted butter
1 large shallot, sliced julienne
1/4 c hazelnuts, peeled and crushed
2 tbsp Worcestershire sauce, or more to taste
Shaved parmesan to garnish

Method

Heat butter over medium-low heat until golden-brown. Add in shallots and cook until tender.

Next, add in hazelnuts and cook in until aromatic. Add in Worcestershire and cook off for 2-3 minutes (or longer, if you would prefer it mildly present in dish).

Cook pasta as package directs and strain. Toss into Worcestershire Brown Butter until all ingredients are well-incorporated, and serve with shaved parmesan on top.

Serves 2, or as a side, 3.