Farro Spaghetti with Mushrooms and Hazelnuts
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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