Hearty Tagliatelle with Sautéed Mushrooms, Sage-Infused Butter, and Crunchy Hazelnuts

Ingredients

• 1/2 pound mixed mushrooms (shiitake, oyster, and crimini), cleaned and sliced
• 1/2 cup grated Parmesan
• 1/2 teaspoon freshly ground pepper
• 1/2 cup reserved pasta water
• 1/2 cup pre-toasted and chopped hazelnuts
• Juice of 1 lemon
• 1 pound tagliatelle pasta
• 1 stick unsalted butter
• 12 fresh sage leaves
• 1 teaspoon salt
• 2 cloves of garlic, minced