Pasta Nocciola E Peperoncini (Toasted Hazelnut & Chili Pasta

• 500 g cooked pasta (or 250g uncooked, such as spaghetti or ni)
• 2 tablespoons butter
• 2 garlic cloves (minced)
• 2 teaspoons chili pepper flakes (use more or less according to taste, i used turkish pul biber flakes)
• 4 tablespoons ground hazelnuts (toasted)
• 40 g parmesan cheese (grated)
• 1 tablespoon fresh parsley (chopped)
• 4 tablespoons ricotta cheese (optional) or 4 tablespoons cream (optional)
• salt and pepper

1. Cook pasta according to package direction or use leftover pasta.
2. Heat a non-stick pan and add ground hazelnuts.
3. Let toast until fragrant (be careful not to burn).
4. Transfer hazelnuts to a plate or bowl and let cool.
5. Reduce heat and add 2 TB butter to pan and let melt.
6. Add minced garlic and chili flakes, let toast until fragrant.
7. Add cooked pasta and let heat through.
8. (I like pasta to brown a bit and get crunchy).
9. Add and incorporate toasted hazelnuts.
10. Salt and pepper to taste (remember that the parmesan cheese will be salty as well).
11. If using, add cream or ricotta and let dissolve.
12. Add parsley and stir.
13. Transfer pasta to a bowl and incorporate parmesan.

butter, garlic, chili pepper, ground hazelnuts, parmesan cheese, fresh parsley, ricotta cheese, salt

Taken from www.food.com/recipe/pasta-nocciola-e-peperoncini-toasted-hazelnut-chili-pasta-468896 (may not work)