Boil the penne following the instructions on the packet.
Strain and drizzle with a little extra-virgin olive oil to stop it sticking and to add some flavour. Leave to cool and add the chopped hazelnuts and the smoked salmon cut into thin strips. Add salt, pepper and dill.
For the sauce, melt the cheese(s) in a saucepan and add the hazelnut drink, nutmeg and cumin. Stir well to bind all the flavours together.
Mix the sauce with the pasta and leave to cool in the fridge.