Spicy Goat Cheese Pasta and Hazelnut Pesto

I like this recipe for its versatility and great taste.  This dish can be used as a side dish or a main course.  The leftovers may be reheated or left cold as a pasta salad.  I usually make a double recipe every time for this purpose.  I love quick and easy meals especially during the work week.  This recipe is a workhorse for that meal strategy.

Penne with Spicy Goat Cheese and Hazelnut Pesto (serves 4 – 6)

16 ounces Penne Pasta (use less for a thicker sauce)
1 batch Hazelnut Pesto
4 ounces fresh Goat Cheese

Directions:  Start cooking Penne Pasta according to directions.  While that cooks, make the Hazelnut Pesto in a food processor (see directions below).  When Pasta is almost done (al dente), drain and stir in the goat cheese.  Once goat cheese is evenly dispersed, mix in Hazelnut Pesto and heat on low for 1 minute (or heat in skillet). Serve.  Top with cheese if you like.

Hazelnut Pesto

½ cup Olive Oil
¼ cup Hazelnuts
2 cups Fresh Basil (loosely packed)
1 tsp Red Pepper Flakes (use less for less spice)
2 cloves garlic

In a food processor, place the Basil, garlic, red pepper flakes, and hazelnuts.  Pulse 3 times to start chopping.  Turn processor on and drizzle in the olive oil until a smooth texture liquid is achieved.