Shelly's Recipe

THREE CHEESE HAZELNUT PASTA

Category: Pasta

1 lb fettuccine pasta, cooked al dente, drained
1/2 cup white wine (I used Pinot Gris
2 cups heavy cream
1 tbsp unsalted butter
1 tsp minced shallot
1 1/2 cups chicken stock
1/4 cup Parmesan cheese, grated
3/4 cup Tillamook cheddar cheese, grated
1/3 cup Fontina cheese, grated
1/2 cup hazelnuts, toasted, skinned or not depending on your preference
Salt and pepper to taste

While pasta is cooking, in a saute pan add butter and let melt. Add shallot to pan and saute for two minutes.

In a medium saucepan combine cream, wine, and chicken stock, add shallots and any leftover butter. Reduce until it has slightly thickened but not to sauce consistency. Add cheeses to cream mixture and whisk until you have a smooth sauce. Season with salt and pepper.

Drain the pasta. Place the pasta back into the pan. Pour the sauce over the pasta and toss to coat. Fold in half of the hazelnuts. Pile pasta onto a serving platter and top with remaining hazelnuts. Serves 4