In a pan, roast the hazelnuts until they’re warm and fragrant and set aside

Arrange the spinach on a flat salad serving dish

Shred the apple in a bowl and mix with lemon juice to avoid oxidation and discoloring

Spread the shredded apples on top of the spinach

Crush the hazelnuts in a mortar with a pestle, or put in a plastic bag and smash with a bottle or the bottom of a plate

Sprinkle the crushed hazelnuts generously over the salad

Crumble the cheese and spread on top

Drizzle with olive oil and more lemon juice as desired

Soak the dried mushrooms in boiling water

Cook Farfalle according to package instructions

Chop the onion and grate the garlic

In a wide frying pan, heat olive oil and on medium low heat cook onion and garlic

Sprinkle with salt & pepper

Chop the white mushrooms and add them to the pan

Take the dried mushrooms out of the water, squeeze, chop and cook with the other ingredients in the pan for around 5 minutes

In a food processor or blender, pulse the mushrooms with the mushrooms soaking water. For a chunky sauce, process lightly, otherwise process heavily until you get a smooth sauce

Return to the pan and bring to a boil

Chop the parsley and mix with the lemon zest

Mix half the parsley-lemon mixture with the sauce in the pan

Add the cooked farfalle and toss well until combined

Throw in the cheese and toss well until the sauce gets creamy. If its too thick, add tablespoons of reserved pasta water

Mix the rest of the parsley and lemon zest and serve hot

Finish with drizzles of olive oil

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