Step 1

PREP: mince garlic, chop artichoke hearts in halves or quarters, chop parsley, grate parmesan cheese, zest and juice lemon. Set all ingredients aside.

Step 2

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 a cup of pasta water and set aside.

Step 3

IF USING HAZELNUTS: heat a small pan over medium. Add raw hazelnuts and toast for 5-8 minutes, or until lightly browned and fragrant. Be sure to stir regularly and to keep an eye on them to prevent burning. Remove from heat and set aside.

Step 4

Heat a larger, separate pan over medium. Add 1 Tbsp olive oil and minced garlic. Sauté for about 2 minutes, until lightly browned. Add in spinach and artichoke hearts and cook until wilted.

Step 5

Add drained and cooked pasta to the larger pan. Stir in lemon zest, lemon juice, chopped parsley, parmesan, remaining Tbsp olive oil, and reserved pasta water. Season with salt and pepper. Cook together for about 2 minutes, stirring until heated through.

Step 6

At this point the hazelnuts should be cooled. Gently rub off their skins (it's ok if some remain!) and roughly chop into smaller pieces.

Step 7

Serve pasta and top with chopped hazelnuts. Feel free to add additional parmesan, fresh pepper, or an extra drizzle of olive oil. Enjoy warm!