Farro Spaghetti with Mushrooms and Hazelnuts

Ingredients

• ½ cup blanched hazelnuts
• ¾ cup low-sodium chicken broth
• 1 teaspoon Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper
• ¼ cup olive oil
• 1 pound maitake mushrooms, torn into bite-size pieces
• 2 garlic cloves, finely chopped
• ½ cup dry white wine
• 12 ounces farro spaghetti
• 1 teaspoon finely grated lemon zest

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