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Bring a medium pan of water to the boil. Gently lower in one of the lemons, cover with a lid and boil for 25-30 minutes until a knife inserts easily.
Lift out the lemon with tongs or a slotted spoon to keep the boiling water for cooking the peas.
As the lemon boils, put the hazelnuts and olive oil in a small pan over a medium-low heat. Cook for 5-7 minutes until the hazelnuts are lightly golden.
Stir in a pinch of chilli flakes and flaky salt.
Quarter the boiled lemon lengthways. Remove pips and any tough, fibrous pith. Cut the lemon quarters into strips then chop relatively finely.
Scoop up into a bowl and squeeze in the juice of the fresh, unboiled lemon. Transfer half of this to a clean jam jar to keep in the fridge for another day.
Pour the oily hazelnut mixture into the remaining lemon, mix well, and taste for seasoning.
Salt the pan of boiling water then add the peas, cook for just a few minutes until tender, then drain.
Spoon the lemon and hazelnut dressing over the peas and sprinkle over the parmesan rubble.