Tagliatelle with parsley and hazelnut pesto

Cook 350g tagliatelle pasta following pack instructions.

Put 80g parsley, 100g toasted hazelnuts, 50g grated parmesan and zest and juice of 1 lemon into a food processor and whizz to a paste.
With the motor still running, gradually drizzle in 100ml olive oil, then season.
Drain the pasta, return to pan and stir in the pesto.