Hazelnuts replace traditionally used pine nuts in this basil-based pesto which is combined with feta cheese and tossed with penne pasta.

Penne with Feta and Hazelnut Pesto

8 ounces penne pasta

 

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

 

4 ounces feta cheese, at room temperature

1. Prepare pasta according to package directions.
2. For Hazelnut Pesto: 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.
3. Place the pesto in a large saute pan. Whisk in the cheese until smooth.
4. Toss the cooked penne into the pesto mixture and stir together over very low heat for 1 minute until thoroughly coated and heat through.
5. Serve immediately.

Make 4 servings.