Give pesto a delicious twist by using yummy macadamia nuts instead of pine nuts. This elegant pasta dish is ready in 15 minutes.
250g (1/2 pkt) spaghetti
100g (1/3 cup) macadamia basil pesto (see below)
75g – 100g semi-dried or fresh cherry tomatoes
Salt and freshly cracked pepper
100ml cream (optional)
2 cups basil leaves, tightly packed
160g (1 cup) unsalted macadamias
3 cloves garlic, peeled
125ml macadamia oil
65g freshly grated parmesan
½ tsp sea salt
1. Make the pesto first. Wash and dry the leaves thoroughly. Put them in a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese and salt, process again, then slowly drizzle in the oil, keeping the machine running. Process until smooth. Scrape pesto into a tightly sealed jar or plastic container until ready to use – a film of macadamia oil over the top will help to preserve it. Store in refrigerator.
2. Cook the spaghetti in plenty of rapidly boiling salted water. Drain pasta, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add the cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with a few extra chopped toasted macadamias and serve immediately.
What’s your favourite pasta dish?