Yield: Serves 8-10
- 2 Tablespoons unsalted butter, divided
- ½ cup chopped roasted hazelnuts
- 1 lb pasta
- 1 lb chanterelle mushrooms, torn into bite-sized pieces
- 1 lb brussels sprouts, quartered
- 3 shallots peeled and quartered lengthwise
- 2 ½ Tablespoons extra virgin olive oil
- 4 – 5 large thyme sprigs
- ½ cup dry white wine
- ½ cup heavy cream
- 1 Tablespoon lemon juice
- Very small pinch of nutmeg
Preheat the oven to 425 degrees.
Cook the pasta according to the package directions, reserving 1 cup of the cooking water.
Melt 1 tablespoon of the butter in a small skillet over medium heat until the milk solids start to turn golden brown. Add the hazelnuts and a pinch of salt and stir for 2-3 minutes until the nuts are fragrant and a shade darker in color. Transfer the nuts to a small bowl and set aside.
Place the mushrooms, brussels sprouts, and shallot in an even layer on a rimmed baking sheet. (If the baking sheet is crowded, use two baking sheets or cook in two batches.) Sprinkle with salt and pepper and toss with the olive oil to evenly coat. Use your hands to gently coat the thyme sprigs with olive oil and place on top of the vegetables. Roast for 15-17 minutes until the mushrooms and brussels sprouts are cooked through and crispy around the edges.
Transfer the shallots to a cutting board and roughly chop them and set the thyme sprigs aside with the hazelnuts.
In the same pot that was used to cook the pasta, melt the remaining tablespoon of butter over medium heat. Add the shallot and cook, stirring frequently, until they brown around the edges, around 2-3 minutes. Add the wine and cook until it reduces by half then add the cream and ½ cup pasta water and bring to a boil. Add the lemon juice and nutmeg, reduce the heat to low and fold in the pasta and vegetables, adding more pasta water if necessary to create more sauce.
Divide evenly among bowls then top with the hazelnuts. Strip the thyme leaves from the stem and sprinkle on top.