Farro Spaghetti with Mushrooms and Hazelnuts

Ingredients

• 1/2 cup blanched hazelnuts
• 3/4 cup low-sodium chicken broth
• 1 teaspoon Sherry vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 1/4 cup olive oil
• 1 pound maitake mushrooms, torn into bite-size pieces
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 12 ounces farro spaghetti
• 1 teaspoon finely grated lemon zest

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