• Spaghetti - 500g
• hazelnuts - 100g
• Garlic - 4 cloves
• white mushrooms (small) - 500g
• Oil - 100g
• broth - 200 ml.
• dry white wine - 2 tbsp
• salt and white pepper - to taste
• parsley (chopped parsley) - 1 / 2 bunch

50 gr. dissolve the oil in a frying pan, fry easily in it with chopped garlic, add the finely ground nuts, and broth and cook for 2-3 minutes., add wine, salt and pepper. In remaining oil fry the sliced mushrooms, salt and pepper, sprinkle with parsley and boil for some time on low heat. 

Serve with ready-made spaghetti and peanut sauce.
You can directly add parsley to the sauce and serve only pasta with pesto or take mushrooms. You can decorate with green leaves of basil or arugula leaves.