1.
Boil the penne following the instructions on the package.
2.
Strain and drizzle with a little
STAR extra-virgin olive oil to keep it from sticking together and to add some flavor. Set aside to cool and then add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
3.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut milk, nutmeg and cumin. Stir well to bind all the flavors together.
4.
Mix the sauce with the pasta and put it in the fridge to cool.