Spaghetti With Macadamia Pesto & Semi-Dried Tomatoes
Created by Tisme on August 8, 2015
- Servings: 2
- Prep Time: 10m
- Cook Time: 35m
- Recipe #20515
Ingredients
- 250 grams spaghetti pasta
- 1/3 cup pesto (macadamia basil pesto)
- 100 grams sun-dried tomatoes
- Salt & freshly ground black pepper, to taste
- 100 ml cream (optional)
- MACADAMIA BASIL PESTO INGREDIENTS
- 2 cups basil leaves, tightly packed
- 160 grams macadamia nuts (unsalted)
- 2 garlic cloves, peeled
- 125 ml oil (macadamia nut oil)
- 65 grams freshly grated parmesan cheese
- 1/4 teaspoon sea salt
- Garnish
- Parmesan cheese
- 2 tablespoons macadamia nuts (toasted, extra finely chopped)
- 1 tablespoon basil, finely shredded
How to Make
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Step 1: Make the pesto first: Wash and dry basil leaves thoroughly.
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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.
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Step 3: Scrape pesto into a tightly sealed jar or plastic container until ready to use.
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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).
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Step 5: Cook the spaghetti using spaghetti instructions.
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Step 6: When cooked drain the pasta, reserving 2 – 3 tablespoons pasta water.
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Step 7: Mix the pesto with pasta water then toss with spaghetti until well combined.
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Step 8: Add the cream and toss through semi-dried tomatoes and taste for seasoning.
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Step 9: Top with extra Parmesan, chopped toasted macadamias and basil.
Nutritional Facts
- 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