Put the pasta in a large pan of boiling salted water and cook until al dente, about 15 minutes. Meanwhile, remove the tough ribs from the cabbage and wash the leaves.
Plunge into boiling water and cook for seven minutes. Drain well. Squeeze the excess water from the cabbage and chop it roughly.
Toast the hazelnuts with a tablespoon of oil in a frying pan until golden. Tip into a bowl, along with the oil from the pan.
When the pasta has about four minutes of cooking time left, heat the rest of the oil gently then add the garlic and chilli and cook until the garlic is pale gold (don’t let it get dark).
Add the zest and cabbage, season well, and heat through.
Drain the pasta, return it to its pan and add the hazelnuts with the oil and the contents of the frying pan along with more seasoning and the parsley. Serve with grated Parmesan.