Gemelli with Zesty Lemon, Castelvetrano Olives, and Parsley | EyeSwoon

Ingredients

• 1⁄2 cup hazelnuts
• Salt and freshly cracked pepper
• 1 large bunch parsley, minced (about 11⁄4 cups)
• 2 cups (about 10 ounces) roughly chopped Castelvetrano olives
• 2 large lemons, grated zest and juice
• 1⁄2 cup extra-virgin olive oil plus 2 tablespoons, plus more for drizzling
• Kosher salt
• 1 pound gemelli pasta
• 3 large cloves garlic
• 1 to 2 anchovy fillets, depending on your taste
• 1 cup grated ricotta salata, plus shaved ricotta salata for serving
• 1⁄4 teaspoon minced habanero chile, for serving
• Aleppo pepper, for serving