Fettuccine with Mushrooms and Hazelnuts

Pasta of the month.Choose blanched hazelnuts, which should have most or all of the skin removed.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain in a colander over a bowl, reserving 3/4 cup of the cooking liquid.While the pasta water boils, melt the butter in a large nonstick skillet over medium-high heat. Add the hazelnuts to the pan; saute for 3 minutes or until fragrant. Remove from the mold with a slotted spoon. Pour the oil into the pan and stir to coat. Add the garlic and mushrooms to the pan; sprinkle with 1/4 teaspoon salt and black pepper. Saute the mushroom mixture for 5 minutes; add the sage. Add the pasta, remaining cooking liquid, and remaining 1/4 teaspoon salt to the pan; mix well. Remove from the heat; top with the cheese, toasted hazelnuts and green onions.