Recipe courtesy of Michele Urvater

Farfallini with Toasted Hazelnut and Herb Stuffing

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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1 cup shallots, minced

3 tablespoons unsalted butter

1 1/2 cups toasted hazelnuts, coarsely chopped

3/4 pound farfallini, cooked and drained

3 tablespoons fresh tarragon, minced

2 tablespoons fresh chives, minced

Salt and pepper to taste

Chicken broth, as needed

1/4 cup buttered bread crumbs mixed with

1 tablespoon melted butter


  1. Preheat oven to 375 degrees.
  2. In a small skillet cook the shallots in the butter over moderate heat, stirring occasionally, until golden.
  3. In a large bowl combine the shallot mixture, hazelnuts, farfallini, tarragon and chives. Season with salt and pepper to taste.
  4. Transfer the mixture to a buttered gratin dish, add a little broth to moisten and top with bread crumb mixture. Drizzle with remaining butter. Bake in the oven for 20 minutes, or until golden and just heated through.