Creamy Spaghetti Al Limone With Toasted Hazelnut Salad

Boil a full kettle and heat a large, dry pan over a medium heat

Chop your hazelnuts roughly

Once hot, add the chopped hazelnuts and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely chop (or grate) your garlic

Zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut in half

Add your spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

While the spaghetti is cooking, wash your salad, then pat it dry with kitchen paper

Chop your baby plum tomatoes in half

Combine half the lemon zest (save the rest for later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl with your honey and the juice of half the lemon[s] and a pinch of salt and pepper – this is your lemon honey dressing

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Chop your parsley finely, including the stalks

Add the halved tomatoes and salad to the lemon honey dressing with the toasted hazelnuts and give everything a good mix up – this is your toasted hazelnut salad

Return the reserved pan to a medium heat with a knob of butter and a drizzle of olive oil

Once hot, add the chopped garlic, the remaining lemon zest and a generous grind of pepper and mix it all together

Cook for 1-2 min or until fragrant

Once fragrant, add the drained spaghetti and clotted cream to the pan with 150ml [195ml] [255ml] reserved starchy pasta water, vegetable stock mix and a pinch of salt

Give everything a good mix up until the sauce coats the pasta

Once coated, remove the pan from the heat and add your grated Italian hard cheese, half the chopped parsley (save the rest for garnish!) and a generous grind of pepper and mix until fully combined – this is your creamy spaghetti al limone