Mushroom Sauce

8 oz. Esotico Northwest hazelnut pasta
3 tbsp. olive oil
1/2 cup chopped, roasted hazelnuts
4 garlic cloves
1/3 lb. shitake or crimini mushrooms
2 tbsp. fresh sage
Salt and pepper to taste
Parmesan cheese
Parsley to garnish

Cook pasta until al dente. Remove from heat, drain and set aside. In a sauce pan over medium heat add olive oil, roasted hazelnuts, garlic, mushrooms and sage. Sauté until mushrooms are soften, about 5 minutes. Salt and pepper to taste and toss with pasta. Top with parsley and parmesan cheese.