Penne with Hazelnut Gremolata and Roasted Broccolini
['1/2 pound broccolini, thick stalks cut in half lengthwise', '3 tablespoons olive oil, divided', '2 tablespoons hazelnuts, toasted, finely chopped', '2 tablespoons finely chopped fresh Italian parsley', '2 teaspoons finely grated lemon peel', '1 garlic clove, pressed', '1/4 pound penne (about scant 1 1/4 cups)']
Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.
Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.
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