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In a large sauce pan, bring plenty of water (at least 6 cups) to a boil. Add broccoli rabe, cover pot, and blanch about 1 1/2 minutes, until firm but tender and still very green. Remove greens and shock in an ice bath to stop cooking. Refill pot with more water, add several pinches of salt, and bring to a boil. Meanwhile, combine mascarpone, lemon zest and juice, nutmeg, and 1/2 teaspoon of salt in a small bowl. Set aside. Drain pasta about 1 or 2 minutes before it's done, reserving about 1/2 cup of the cooking water. Transfer pasta to a large saute pan, turn the heat to low, and add butter and broccoli rabe. Toss to combine and heat through. Add mascarpone mixture and again, stir to incorporate, so that each piece of pasta and broccoli gets coated in a bit of the mascarpone sauce. Add hazelnuts; transfer to plates, top with grated cheese, and serve immediately.
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French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating