Roughly chop coriander. Deseed peppers and cut into squares. Roughly chop garlic.
Place chopped peppers in large baking tray. Sprinkle with garlic, 2tbsp olive oil and salt to taste. Mix well and ensure peppers well coated. Place in oven for 15mins, until soft.
Add pasta to salted boiling water in medium saucepan. Stirring occasionally, boil for 8mins then drain.
Put a pan on medium-high heat and dry roast the hazelnuts for 5mins or just as they start to brown. Do not burn.
Place chopped coriander, peppers, garlic, nuts, chilli flakes, juice of half a lime and 2tbsp olive oil into a blender. Blend to a rough paste, add parmesan and season to taste. (Use pestle and mortar if no blender available)
Combine pesto and pasta in a pan. Season with lime juice tip taste and serve. Enjoy!