Farro Spaghetti with Mushrooms and Hazelnuts
Ingredients
- 1/2 cup blanched hazelnuts
- 3/4 cup low-sodium chicken broth
- 1 teaspoon Sherry vinegar or red wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup olive oil
- 1 pound maitake mushrooms, torn into bite-size pieces
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 12 ounces farro spaghetti
- 1 teaspoon finely grated lemon zest
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