INGREDIENTS: 

• 1/4 c crushed hazelnuts 
• 1 bag dry whole wheat pasta 
• 1 T salt 
• 1 T olive oil 
• 4 cooked artichokes, quartered lengthwise (I love the canned artichokes from Sogno Toscano) 
• 1/2 c cooked spinach 
• 1/4 c grated pecorino romano

DIRECTIONS: 

• Set pot of salty water to boil. 
• Toast hazelnuts over medium heat. When they are aromatic and brown, set them aside in a bowl. 
• When pot of salty water is boiling, add pasta. Stir with a wooden spoon. 
• Pour olive oil into sauce pan and add artichokes. When the artichokes develop color, add spinach. Lower the heat. 
• Toss in toasted hazelnuts. Mix gently. 
• When the pasta is done cooking, drain it and add it to the sauce pan. 
• Sprinkle with cheese. 
• Serve immediately.