Pound or blend the potato, garlic, parsley, toasted hazelnuts, pecorino, olive oil, salt and black pepper together to make the pesto
Cook pasta al dente
Drain pasta and reserve a cup of salty pasta cooking water
Add pesto to the cooked pasta
Add a big slosh of pasta cooking water to the pasta and pesto
Place pan over high heat for 20 seconds to allow pesto, pasta and cooking water to emulsify
Pile into a bowl and serve with grated pecorino on top
