Spirali with Lemon Olive Oil, Herbs & Olives

Ingredients:

• 1/2 cups, hazelnuts
• salt & pepper
• 1 bunch, flat leaf parsley - about 1 1/4 cups
• 2 cups, Castelvetrano olives - roughly chopped
• 2, lemons - grated and zested
• 1/4 cup, il Fustino Lemon Olive Oil
• 1/3 cup, il Fustino Spanish Varietals EVOO - split into 1/4 cup and 2 tablespoons plus more for drizzling
• 1 package, Pasta Santina Spirali
• 4 cloves, garlic
• 2, anchovy fillets
• 1 cup, ricotta salata - grated plus more shavings
• il Fustino Habanero Olive Oil - for drizzling
• crushed Aleppo pepper - for serving

Directions:

Preheat oven to 400 degrees Fahrenheit. Onto a parchment-lined baking sheet lay the hazelnuts out in a single layer. Toast in the preheated oven for about 10 minutes or until the nuts are golden and fragrant.

Once the nuts are roasted, remove them from the oven and place in a clean dish towel. Rub them against each other until the skins loosen and are removed. Roughly chop the hazelnuts and set aside.

In a mixing bowl, mix together the chopped parsley, olives, lemon juice & zest, 1/4 cup of EVOO and a 1/4 cup of Lemon Olive Oil.

Bring a large pot of salted water to a boil, add the pasta and cook to package instructions. Reserve 1/2 cup of the pasta water. Drain pasta and set aside.

Mince the garlic and anchovy together until they form a paste on your cutting board. In a large skillet, heat 2 tablespoons of EVOO and add the garlic paste. Cook and stir until fragrant, about 1 minute. Reduce heat to low and add the drained pasta. Add the grated ricotta salata and drizzle in the reserved pasta water. Toss to coat the pasta with the cheese. Stir in the olive mixture and toss until the pasta is evenly coated. Season with salt and pepper to taste.

To serve: transfer the pasta to a serving dish, top with chopped hazelnuts, shaved cheese a sprinkle of Aleppo pepper and a drizzle of Habanero olive oil.

Enjoy!

Recipe adapted from eyeswoon