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Hazelnut Pesto Pasta with Salmon

Hazelnut pasta adds great flavor to this pasta dish.

By tastykitchen · From Open Recipes · 13 ingredients
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Why it works: Pasta and hazelnut share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 9 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 4
Prep5 min
Cook25 min

Ingredients

Contains: milk, wheat, tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pasta + hazelnuttop 8% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13,144 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pasta + parmesan cheesetop 4% of all pairs
    Aroma overlaplow
    Mentioned together1,289 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Salmon + creamtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,401 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (pasta, salmon, pepper, cream, parmesan cheese, hazelnut, lemon):

  1. Celerybetter flavor fit
  2. Basilbetter flavor fit
  3. Parsleybetter flavor fit
  4. Clovethe original

Fit is the average pairing score against pasta, salmon, pepper, cream, parmesan cheese, hazelnut, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).