1⁄2 cup toasted hazelnuts (400ºF for 10 minutes and peeled)
Salt and pepper
1 large bunch parsley
2 cups pepper stuffed olives
2 large lemons, grated zest and juice
1⁄2 cup extra-virgin olive oil
1 pound farfalle pasta
2 large cloves garlic
3 anchovy fillets
1 cup grated ricotta salata, plus shaved ricotta salata for serving


    Preheat the oven to 400ºF 
    Chop hazelnuts, parsley and olives.
    Mix in lemon juice, zest, 1/2cup olive oil and sprinkle with salt and pepper.
    Bring a large pot of heavily salted water to a boil over medium heat.
    Add the pasta and cook according to package directions until al dente.
    Drain, reserving 1⁄2 cup of the pasta water.
    Mince the garlic and anchovy together until they form almost a paste on your cutting board.
    In a large skillet, heat the 2 tablespoons oil over medium-high heat until it shimmers.
    Add the garlic-anchovy paste. Cook until fragrant, about 1 minute.
    Reduce the heat to low.
    Pour the drained pasta into the skillet.
    Add the grated cheese and reserved pasta water and toss until the cheese is evenly distributed.
    Stir in the parsley and olive mixture and toss until the pasta is evenly coated.
    Serve with shaved cheese on top.