This recipe is adapted from "Culinary Concoctions by Peabody" and as he states, "highlights most of what is awesome about the Pacific Northwest...Tillamook Cheese, hazelnuts, and Oregon Pinot Gris [white wine]."
1Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain and set aside.
2In a skillet, melt butter over medium heat, saute shallot for about 2 minutes; set aside.
3In a medium saucepan, combine cream, wine, chicken stock, shallots and any residual butter. Cook over medium heat until it reduces a bit and begins to thicken, but bear in mind you still are going to be adding the cheeses.
4Whisk in the cheeses and heat until they melt and you've got a smooth sauce. Season with a little salt and pepper.
5Pour the cheese sauce over the pasta and toss to coat. Fold in half the hazelnuts. Transfer the pasta to a serving platter or bowl and top with the remaining hazelnuts and serve.