Bring a medium sauce pot of generously salted water to a boil for the fusilli.

• Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
• Trim the ends from the Brussels sprouts; thinly slice the sprouts.
• Set aside half the Parmesan for garnish.
• Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use. [Separate all 4 eggs.] Using a fork or whisk, lightly beat the egg yolks until blended. Stir in half the Parmesan.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

To the pot of boiling water, add the fusilli and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. Return the fusilli to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.
While the fusilli cooks, sauté the vegetables.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the Brussels sprouts and dried herb blend and cook, stirring occasionally, until the sprouts are lightly browned and tender, 3 to 4 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Add the fusilli and cook, stirring, until piping hot, 1 to 2 minutes.
Remove from the heat, immediately add the egg yolks, and toss to coat. If dry, add the reserved pasta cooking water 1 tablespoon at a time to loosen the sauce. Season to taste with salt and pepper.

Transfer the fusilli to individual bowls, sprinkle with the hazelnuts and remaining Parmesan, and serve.