Spaghetti With Macadamia Pesto & Semi-Dried Tomatoes
Recipe: #20515
August 08, 2015
Categories: Macadamia Nut Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This recipe only serves 2, but is so delicious with the macadamia's. Pesto can be made beforehand and stored in the fridge until ready to use."
Original is 2 servings
Ingredients
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- MACADAMIA BASIL PESTO INGREDIENTS
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- Garnish
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Nutritional
- Serving Size: 1 (576.1 g)
- Calories 2067.1
- Total Fat - 148.4 g
- Saturated Fat - 30.2 g
- Cholesterol - 58.5 mg
- Sodium - 1224.3 mg
- Total Carbohydrate - 158.5 g
- Dietary Fiber - 13.6 g
- Sugars - 3.2 g
- Protein - 53.5 g
- Calcium - 580.3 mg
- Iron - 11.5 mg
- Vitamin C - 123.3 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Make the pesto first: Wash and dry basil leaves thoroughly.
Step 2
Put basil into a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese salt and pepper, and process again, then slowly drizzle in the oil, keeping the machine running and process until smooth.
Step 3
Scrape pesto into a tightly sealed jar or plastic container until ready to use.
Step 4
NOTE~ a film of macadamia oil over the top will help to preserve this pesto and pesto must be stored in the refrigerator (up to 1 week).
Step 5
Cook the spaghetti using spaghetti instructions.
Step 6
When cooked drain the pasta, reserving 2 – 3 tablespoons pasta water.
Step 7
Mix the pesto with pasta water then toss with spaghetti until well combined.
Step 8
Add the cream and toss through semi-dried tomatoes and taste for seasoning.
Step 9
Top with extra Parmesan, chopped toasted macadamias and basil.
Tips
No special items needed.
1 Reviews
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