Artichoke, Lemon and Hazelnut Tagliatelle

artichoke, lemon and hazelnut pasta

Artichoke, Lemon and Hazelnut Tagliatelle

I bet you thought I’d gone missing.  There have been moments, this past summer of chaos, I often entertained the thought of going missing.  Or hiding under a rock somewhere. Maybe hiding at my sister’s house, poolside, sipping a pretty pink cocktail while enjoying solace and sunshine.

Alas, no poolside sipping pretty cocktails for me this summer.  It was full on, serious, wrap-up-business, prep a house to sell, pack up that house and move down the road to Oregon.  Phew!

I’m happy to say, all has been accomplished.  Lists completed (well, the old lists anyway) and life in a new town is proving most interesting.  And delicious.

Willamette River

A view of my morning run with Tank.  I found my solace and sunshine 🙂

I’m soaking up the abundance of fresh produce, grass-fed and naturally raised meat and poultry here in the Willamette Valley.   I walk through the farmer’s market and our local co-op salivating at the brightly colored and freshly picked harvest; while my brain is racing with ideas of new and delicious recipes.

One of the first dishes I tossed together not long after we arrived, is this lovely Artichoke, Lemon and Hazelnut Tagliatelle.  Now residing in the hazelnut capital of the U.S., I thought it appropriate to include Oregon hazelnuts, lightly toasted, making a beautiful and tasty addition to this dish.  I also paired this pasta with pan seared scallops but it would be equally as divine with grilled shrimp or roasted chicken.

I’ve got more stories to tell, exciting news to reveal and a newly re-designed web site to share… along with new and delicious recipes perfect for the emerging Autumn season.

From Oregon with Love!

Delicious Wishes,


Lemon, Artichoke and Hazelnut Tagliatelle with Pan Seared Scallops

Serves 4-6

This makes a lovely side dish sans the scallops or even a light summer meal served with a crisp summer greens salad.  Serve with grilled chicken breast or shrimp for variation or even grilled fresh artichoke hearts and pair with your favorite Pinot Gris, Pinot Grigio or dry Chardonnay.


1 jar artichoke hearts, drained but not rinsed (7.5fl ounce jar) (I like the grilled artichoke hearts from Napoleon Brand or Cucina and Amore Brand)  If you can’t find the grilled chokes, regular is fine.

1 lemon, zested and juiced

¼ – 1/3 cup whole skinned hazelnuts

¼ cup grated parmesan, plus extra for garnish

1 clove garlic

Splash of good quality red wine vinegar (about a teaspoon or two) I used a garlic and basil infused red wine vinegar and it was delish. Use your good stuff in this dish.

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)


In a food processor, blender or vitamix, blend together the artichoke hearts, lemon juice only, hazelnuts, parmesan cheese, garlic clove and red wine vinegar.  Once the ingredients are combined add the olive oil and puree until almost smooth.

Stir in the lemon zest and season to taste with salt and pepper.

Toss the pesto with the cooked Tagliatelle and fresh basil and garnish with extra parmesan.  Serve on a platter and top with pan seared or grilled sea scallops, shrimp or chicken.

* If you adore artichokes,  add an extra jar of drained, grilled artichokes in the pasta.  When artichokes are in season I steam them and use fresh artichoke hearts in this dish.



  1. Wow, yummy! This pasta sounds great 🙂

  2. Looks and sounds delicious…the combination of textures must be just lovely! I am going to use this for sure, especially with the scallops. I see a romantic supper for 2 coming soon….x

  3. I love this recipe! Glad to hear you’re settling in nicely — can’t wait for all the big site changes!

  4. This looks SO good! I saw the pictures and just HAD to read your post!

  5. We have missed you Karista! Congratulation on competing your move. Your artichoke lemon and hazelnut tagliatelle sounds gorgeous and quite simple. Take care, BAM

  6. Come back!!!!!!!!!!!!!!!!!!

    Seriously, your first trip back to Seattle you best be letting me know missy so we can get together.

    As always, this looks amazing and delicious and I want to eat it right now.

    You’re so good!


    • Absolutely! I will be back before the end of the year I’m sure. You need to try out for Master Chef! Not sure where they’re auditioning but I got an email that auditions will begin soon. You’d be fabulous 🙂

  7. I bet the lemon gave it such a great, bright taste!

  8. What a perfectly perfect post to begin your new adventures in your new home! Beautiful words, equally gorgeous food and I can’t wait to see all the wonderful things you’ll create for us!

  9. Hazelnuts are an interesting touch. Great midweek meal. Thanks, Karista.

  10. Glad you are moved and settled Karista and welcome back. It was a busy summer here, too. What a lovely looking dish, so refreshing sounding and full of some of my favorite ingredients. 🙂

  11. Glad your move is over and all the best to you in your new home!

  12. Welcome back. 🙂 And yay that you found a place that has a fabulous farmers market to boot! Love the recipe.

  13. Oooh – that sounds easy and delicious!
    I *had* thought about you over the summer, and hoped things were going well…please say you got at least ONE day by your sister’s pool with a cocktail in-hand? Or at the very least, the cocktail part?
    Glad you’re back!

  14. Congratulations on your new home Karista! I was wondering where you were! This recipe has my name all over it! Sounds like one of those easy pasta dishes full of awesome ingredients that make an impressive and tasty dinner! I love artichokes! I’m going to add this to my weekend menu!

    Best wishes for many healthy and happy years in your new home!

    • Thanks so much Caroline! I’m still here, just didn’t have a minute to post. LOL! I think I ate half this dish by myself. I love the fresh taste of the lemon and artichoke, it feels indulgent but it’s still a light dish. Enjoy 🙂

  15. Sounds like you moved to a fabulous place! Rcipe looks delish!

I'd love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: