Name: Farro Spaghetti with Mushrooms and Hazelnuts
Yield: 4 Servings
Ingredients: ½ cup blanched hazelnuts; ¾ cup low-sodium chicken broth; 1 teaspoon Sherry vinegar or red wine vinegar; Kosher salt and freshly ground black pepper; ¼ cup olive oil; 1 pound maitake mushrooms, torn into bite-size pieces; 2 garlic cloves, finely chopped; ½ cup dry white wine; 12 ounces farro spaghetti; 1 teaspoon finely grated lemon zest

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Marcus Nilsson

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Recipe notes