- toast hazelnuts in cast iron skillet and set aside
- sauté shallots
- sauté garlic
- move shallots and garlic to perimeter and sauté mushrooms
- move mushrooms to perimeter and sauté sausage
- add beans on perimeter
- add salt, pepper, white pepper, and cayenne
- move all to perimeter and add wine and chicken stock (1:2)
- reduce by half
- finish with green onions and re-add hazelnuts and mix completely
- toss with pasta (farfalle)
