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Servings: 12
Ingredients
- 1 lemon, zested and juiced
- ¼ – 1/3 cup whole skinned hazelnuts
- ¼ cup grated parmesan, plus extra for garnish
- 1 clove garlic
- ½ cup extra virgin olive oil (I used Everyday Fresh from California Olive Ranch)
- ½ cup fresh basil, chiffonade or torn
- Salt and pepper
- 1 lb Tagliatelle, cooked according to directions (or any other heartier pasta) (I used Jovial Brown Rice and Egg Tagliatelle and it was divine!)
- 1 lb pan seared or grilled scallops or larger Gulf Shrimp (even grilled chicken would be yum)
View Full Recipe at Karista's Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 109 | 38% |
| Total Fat 12.51g | 16% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 113mg | 5% |
| Potassium 236mg | 7% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.23g | 1% |
| Protein 12.89g | 21% |
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