Lemon-Yogurt Linguine with Arugula, Sugar Peas & Roasted Hazelnuts

For the roasted hazelnuts:
Preheat oven to 350°F. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Move nuts to a kitchen towel or paper bag and cover (or seal) for 5 minutes. Rub nuts in towel to remove loose skins and cool completely. When cooled, roughly crush them and set aside.

For the sauce:
In a bowl, whisk together the yogurt, olive oil, lemon juice, lemon zest, Dijon, salt, red pepper and a few grinds of black pepper. Set aside.

To finish the pasta:
In a large pot cook the pasta to al dente according to package instructions. Before straining, reserve 1/2 cup of the starchy cooking water. Strain and return pasta to the large pot.

Add half of the pasta water to the yogurt sauce and whisk well. Pour into the pasta pot and toss well until the pasta is coated. Add the arugula and peas to the pot. Taste for seasoning, add more salt and pepper if needed. If the pasta is dry, add more of the starch water to loosen it.

Divide the pasta among plates and garnish with the crushed hazelnuts, a drizzle of good quality olive oil and a sprinkle of pepper.