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Ingredientes
- 2 c. Fresh basil leaves washed, spun dry
- 2 x Garlic cloves
- 1 tsp Warm chili flakes
- 1/4 c. Hazelnuts
- 1/2 c. Extra-virgin extra virgin olive oil
- Â Â Salt to taste
- 1/4 c. Fresh soft goat cheese at room temperature
- Â Â (preferably Coach Farm brand cheese)
- 8 ounce Penne pasta dry
Direcciones
- Place the washed basil leaves, garlic, warm chilis and hazelnuts in a food processor and pulse three times to start the chopping process. Turn the machine on and drizzle oil in a thin stream till all the oil is incorporated. Season with salt and pour into 12- to 14-inch saute/fry pan. Whisk goat cheese into pesto till smooth and homogenous and set aside.
- Cook penne according to package instructions and drain over sink into colander. Toss penne into pesto mix and stir over very low heat 1 minute till thoroughly coated. Pour into hot serving dish and serve.
- This recipe yields 4 servings as appetizer pasta course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 515 | |
| Calories from Fat 291 | 57% |
| Total Fat 33.11g | 41% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 66mg | 3% |
| Potassium 186mg | 5% |
| Total Carbs 43.82g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.84g | 1% |
| Protein 11.03g | 18% |
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