Penne With Spicy Goat Cheese And Hazelnut Pesto

This is somewhat of the word which He now speaks unto you: Why will you die? Why will you perish? Why will you not have compassion on your own souls? Can your hearts endure, or can your hands be strong, in the day of wrath that is approaching?... Look unto Me, and be saved; come unto Me, and I will ease you of all sins, sorrows, fears, burdens, and give rest to your souls. Come, I entreat you; lay aside all procrastinations, all delays; put me off no more; eternity lies at the door...do not so hate Me as that you will rather perish than accept of deliverance by Me. These and the like things does the Lord Christ continually declare, proclaim, plead and urge upon the souls of sinners... He does it in the preaching of the Word, as if He were present with you, stood amongst you, and spoke personally to every one of you... He has appointed the ministers of the gospel to appear before you, and to deal with you in His stead, avowing as His own the invitations which are given you in His name.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Molto03	4	Servings

INGREDIENTS

2	c	Fresh basil leaves, washed
		spun dry
2		Garlic cloves
1	t	Hot chili flakes
1/4	c	Hazelnuts
1/2	c	Extra-virgin olive oil
		Salt, to taste
1/4	c	Fresh soft goat cheese, at
		room temperature
		preferably Coach Farm brand
		cheese
8	oz	Penne pasta, dry

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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK
~ (Show # MB-5655 broadcast 03-07-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-17-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 519 Calories From Fat: 159 Total Fat: 18.1g Cholesterol: 37.4mg Sodium: 761.6mg Potassium: 1068.3mg Carbohydrates: 62.5g Fiber: 16.6g Sugar: 1.4g Protein: 33g