Ramp up your classic pine nut pesto with toasted macadamias and toss through long ribbons of pappardelle
Ingreadient
- 25g macadamia nuts, toasted
- 50g basil, leaves picked
- a good pinch sea salt
- 1 clove garlic, crushed
- 100ml olive oil
- 30g parmesan or grana padano (or veggie alternative), finely grated
- a squeeze lemon juice
- 150g pappardelle
Direction
- Put the nuts into a small food processor and pulse a few times until they start to break down. Add the basil, salt and garlic, and whizz while drizzling in the olive oil, until you have a bright green sauce. Tip into a bowl and stir in the cheese and lemon juice.
- Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.
- Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.
