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Method :
Cook macaroni, shells or bows in
salted water and oil as directed on the packet. Drain. Return to pan and stand over low
heat. Add hazelnuts and cheese. Beat cream and egg well together. Mix gently into pasta and cook for
2 minutes or until egg sets very lightly, tossing gently over and
over with a large spoon. Season well to taste with salt and
freshly milled pepper and serve straight away.
You may served this somewhat unusual
pasta dish with roast beef and then tried it with roast lamb and
chicken. It went beautifully with all and made a welcome come change
from potatoes. it is now an established favorite.
Serves 4 - 6
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