Instructions: Place the washed basil leaves, garlic, hot 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 until all the oil is incorporated. Season with salt and pour into 12- to 14-inch saute pan. Whisk goat cheese into pesto until smooth and homogenous and set aside.

Cook penne according to package instructions and drain over sink into colander. Toss penne into pesto mixture and stir over very low heat 1 minute until thoroughly coated. Pour into warm serving dish and serve.

This recipe yields 4 servings as appetizer pasta course.

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