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Penne with Feta and Hazelnut Pesto

8 ounces penne pasta, cooked according to package

Hazelnut Pesto (recipe follows)

4 ounces feta cheese, at room temperature

1. Place the pesto in a large saute pan. Whisk in the cheese until smooth.
2. Toss the penne into the pesto mixture and stir together over very low heat for 1 minute until thoroughly coated and heat through.
3. Pour into a warm serving dish and serve.

Make 4 servings.

Hazelnut Pesto

 

2 cups fresh basil leaves, washed, dried and lightly packed

2 garlic cloves

1 teaspoon red pepper flakes

1/4 cup hazelnuts

1/2 cup extra-virgin olive oil

Salt to taste

1. Place the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.

Makes 1 cup.