Guest guest Posted January 22, 2008 Report Share Posted January 22, 2008 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 Place the pesto in a large saute pan. Whisk in the cheese until smooth. Toss the penne into the pesto mixture and stir together over very low heat for 1 minute until thoroughly coated and heat through. 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 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. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
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