• Preheat oven to 400°F. In large bowl, combine Brussels sprouts, apple, pancetta, shallots and garlic; season with salt, pepper and hot pepper flakes. Toss with 1/4 cup olive oil. Arrange on baking sheet; bake for 20 to 25 minutes or until Brussels sprouts are tender and lightly charred in spots. Meanwhile, cook tagliatelle according to package directions; drain pasta, reserving 1/2 cup of the cooking liquid.
• Toss pasta with Brussels sprouts mixture, Parmesan cheese, lemon juice, and 1/3 cup of the reserved pasta liquid, adding more pasta liquid if mixture is too dry. Drizzle with remaining oil and stir in toasted hazelnuts. Serve immediately.

Tip: Toast hazelnuts in single layer on parchment paper–lined baking sheet in preheated 350°F oven for 8 to 10 minutes or until lightly toasted, fragrant and skins start to split. Wrap in clean tea towel; let stand for 5 minutes. Rub nuts vigorously in tea towel to remove skins.