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Spaghetti with Macadamia Pesto and Semi-Dried Tomatoes
Courtesy of Australian Macadamias
Servings: 2
Prep Time: 20 Min. Cook Time: 15 Min. What you need:
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+ 8 oz. spaghetti
+ 1/3 c. macadamia basil pesto + 1/4 to 1/3 c. semi-dried tomatoes + salt and freshly cracked pepper + 1/3 c. cream (optional) + extra chopped toasted macadamias + 2 c. basil leaves, tightly packed + 1 c. unsalted macadamias + 3 cloves garlic, peeled + 1/2 c. macadamia oil + 1/4 c. freshly grated parmesan + 1/2 tsp. sea salt What to do:
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 Tbsp. 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. Wine pairings:
Pinot Grigio, Chardonnay, Sauvignon Blanc
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