Prepare the pesto, putting all the ingredients together in a mash and mix until well homogenized.
We try for salt & pepper. Roast the hazelnuts in the oven for 10 minutes and chop them coarsely. Transfer the mixture to a glass bowl and put it in the fridge. Boil the penne 2 minutes from the time indicated on the package, strain it holding a glass of the boiled water.
In a deep frying pan, pour the pepper pesto, heat over medium heat, add the hot pasta together with the water we kept and stir until they are homogenous. Serve in a deep dish, sprinkling with hazelnut and lemon zest.
Tip: We can store the dip in a glass jar for 5 days in the refrigerator!