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Penne with Feta and Hazelnut Pesto

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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

 

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.

 

 

 

 

 

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