Ingredients
1 tablespoon salt, plus more to taste
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 medium shallots, minced
8 fresh large chestnuts, roasted, peeled, and cut into quarters
1/4 cup dry white wine
1 cup low-sodium canned or Homemade Chicken Stock
1/4 cup heavy cream
16 four-by-four-inch-square sheets fresh pasta (8 ounces)
1/2 cup blanched hazelnuts, roasted and coarsely chopped
1 tablespoon fresh thyme leaves
3 tablespoons flat-leaf parsley, coarsely chopped
Freshly ground pepper to taste
1/4 cup pine nuts, toasted
Preparation
Bring large pot of water and 1 tablespoon salt to a boil; add 2 tablespoons oil. In large skillet, heat remaining 2 tablespoons oil and butter over low heat. Add shallots and chestnuts; saute until shallots are tender and translucent, about 7 minutes. Add wine, stock, and cream; raise heat to high, and cook until liquid is reduced by one-third, about 4 minutes. Meanwhile, drop pasta into boiling water; stir. Cook until al dente, 2 to 3 minutes. Drain.
Lower heat of cream mixture to medium low; stir in hazelnuts, thyme, and 2 tablespoons parsley. Season with salt and pepper; cook for 2 minutes. Add pasta, toss, and remove from heat. Divide pasta among four plates; drizzle sauce on top. Garnish with pine nuts and the remaining 1 tablespoon parsley.
