Method

• Dry fry the hazelnuts in a fry pan. Place the pan on a medium/low heat and heat the hazelnuts until fragrant and beginning to brown. Give the pan a good shake every 30seconds or so, set aside
• Cut the Bay Blue Cheese into approx ½ cm chunks, set aside
• Bring a large pot of water to a rolling boil; add a generous pinch of salt.
• Add the pasta to the boiling water and cook until al dente according to package direction
• In the meantime, heat a medium pan over low heat, add in olive oil, chilli flakes, and garlic. Cook for about 5 minutes or until garlic begins to become golden. Don't let the garlic burn. Add in basil, parsley, oregano and stir through, allowing them to cook for about 1 minute
• Once pasta is ready, drain well, keep ½ cup of the pasta water
• Combine pasta into the pan, add in the blue cheese and hazelnuts. Toss everything together. If pasta seems too dry, add in some of the pasta water
• Taste and season. May need a little salt but less is more with the pepper!
• Add ½ of the micro greens and fold through
• Plate and top with the remaining micro greens