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Whole-Wheat Spaghetti with Hazelnuts and Asparagus
- 12 ounces whole-wheat spaghetti
- 1 bunch asparagus ends trimmed
- 1/3 cup extra-virgin olive oil
- 1/2 cup (about 2 ounces) hazelnutstoasted skinned, and roughly chopped (or substitute pine nuts)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small wedge (about 2 ounces) Parmesan
Directions:View on PBS Food
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