Nourish PA: Savory Hazelnut Pasta

Chopped hazelnuts (sometimes called filberts) add a wonderful crunch and alluring sweet, earthy, nutty flavors that elevate this recipe for creamy pasta. Baby spinach and a velvety Parmesan sauce add freshness and savoriness for a balanced dish that you can easily pull together on a weeknight, or serve for a special occasion!

Savory Hazelnut Pasta

Prep Time Cook Time Total Time
10 min 20 min 30 min


  • 2 tablespoons olive oil
  • 2 cups baby spinach
  • 1 pound dry spaghetti
  • 1 cup heavy cream
  • 1 (5-ounce) package grated Parmesan cheese, divided
  • 1/4 cup hazelnuts, chopped, divided
  • 1 teaspoon garlic powder, or 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional)


  1. In a large pot of salted boiling water, cook spaghetti according to package directions. Reserve 1 cup of pasta cooking water; drain.
  2. In a large skillet over medium-high heat, heat oil. Cook spinach until tender, about 1 minute. Stir in reserved pasta water, heavy cream, half of the Parmesan, half of the hazelnuts, garlic, salt and pepper and mix until combined.
  3. Add pasta to skillet and stir to coat. Top with remaining Parmesan, hazelnuts and parsley (if using) and serve.
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