Tip the pasta into a large saucepan of lightly salted boiling water and cook for 10 minutes or until al dente. Drain well, then return the pasta to the pan.
Meanwhile, heat a large frying pan and add the hazelnuts. Stir over a medium heat until golden brown, then remove from the pan.
Heat the oil in the same pan and gently fry the shallots, garlic, lemon zest and a little salt and pepper over a low heat for 5 minutes until softened. Add the spinach and cook, stirring, over a gentle heat for 2-3 minutes until wilted, then stir in the Dolcelatte and cream cheese.
Add the spinach and Dolcelatte mixture to the pasta and stir well over a low heat for 1 minute until the pasta is well coated with sauce. Divide between warmed bowls and serve topped with the toasted hazelnuts and some freshly grated Parmesan.