Spaghetti With Lemon and Nut Butter

• 2 lemons
• 3 ounces toasted hazelnuts
• 6 garlic cloves
• 2 ounces butter
• 8 ounces dried spaghetti
• 4 tablespoons basil, chopped
• 4 tablespoons parsley, chopped
• 2 tablespoons light cream (optional)
• salt & fresh ground pepper

1. Coarsely grate the lemon rind and squeeze the juice.
2. Roughly chop the hazelnuts.
3. Thinly slice the garlic.
4. Melt the butter in a medium-sized pan until it turns a pale golden brown.
5. Add the chopped hazelnuts and the garlic, then fry for about 30sec.
6. Add the lemon rind and set aside.
7. Cook the spaghetti in a large saucepan of boiling, salted water according to packet instructions.
8. Drain well and stir into the butter mixture.
9. Stir over a low heat for 23min.
10. Stir in the herbs, 4tbsp lemon juice and cream, if using.
11. Season with plenty of salt and ground black pepper and serve immediately.

lemons, hazelnuts, garlic, butter, basil, parsley, light cream, salt

Taken from www.food.com/recipe/spaghetti-with-lemon-and-nut-butter-412568 (may not work)