Spaghetti with Macadamia Pesto and Semi-Dried Tomatoes
- 250g spaghetti
- 100g (1/3 cup) macadamia basil pesto
- 75g-100g semi-dried tomatoes
- Salt & cracked pepper
- 100ml cream (optional)
Pesto:
- 2 cups basil leaves tightly packed
- 60g (1 cup) unsalted macadamias
- 3 cloves garlic, peeled
- 125ml macadamia oil
- 65g freshly grated parmesan
- tsp sea salt
Garnish:
- Extra chopped toasted macadamias
Make Pesto First : wash & dry leaves. Put into food processor/blender with macadamias andgarlic, process until well combined, scraping down sides. Add cheese and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an air-tight jar/plastic container - a film of macadamia oil over top will help preserve. Store in fridge.
Cook spaghetti and drain, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with extra chopped toasted macadamias and serve immediately. Serves 2.
� Recipe & photo courtesy of Australian Macadamia Society
Cook spaghetti and drain, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with extra chopped toasted macadamias and serve immediately. Serves 2.
� Recipe & photo courtesy of Australian Macadamia Society
0 comments
Post a Comment