Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add garlic and cook until golden brown, about 1 minute. Remove garlic with slotted spoon, leaving garlic oil in skillet for next step.

Add broccolini and a pinch of salt to skillet with garlic oil and increase heat to medium-high. Cook, tossing occasionally, until bright green and charred in places, 3 to 4 minutes. Add butter, hazelnuts, toasted garlic, and just a pinch of Aleppo pepper. Cook, tossing frequently, until butter is melted, about 1 minute. Season to taste with salt and pepper.

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water and drain. Return cooked pasta and reserved pasta water to pot. Add herb garlic cheese and stir over low heat to combine. Season to taste with salt and pepper.

Divide mafaldine between bowls. Top with garlicky broccolini and buttery hazelnuts. Sprinkle with as much Aleppo pepper as you'd like. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.