Spaghetti with Macadamia Pesto and Semi-dried Tomatoes
An interesting recipe using an unusual homemade pesto, spaghetti and sun-dried tomatoes.
| Spaghetti with Macadamia Pesto and Semi-dried Tomatoes | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | 656 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th December 2013 |
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Best recipe reviewWouldn't have thought of this 4/5 I usually use pine-nuts, macadamia nuts were just as good. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g (9oz) spaghetti
- 1 /3 cup macadamias basil pesto
- 75g–100g (2.5oz–3.5oz) semi-dried tomatoes
- Salt and cracked pepper
- 20 g Chopped toasted macadamias for garnish
- Pesto:
- 2 cups basil leaves tightly packed
- 1 cup unsalted macadamias
- 3 Cloves garlic, peeled
- 125mL (4 fl oz) olive oil
- 65g (2.5oz) freshly grated parmesan
- 1/2 a teaspoon of sea salt
Method
- Method Pesto:
- Wash and dry basil leaves. Put into food processor or blender with macadamias and garlic. Process until well combined, scraping down sides.
- Add parmesan and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an airtight jar or plastic container – a film of olive oil over top will help preserve.
- Store in fridge.
- Method Pasta:
- Cook spaghetti and drain, reserving 2–3 tablespoons
- pasta water.
- Mix pesto with pasta water then toss with spaghetti until well combined.Toss through semi-dried tomatoes and taste for seasoning.
- Top with extra chopped toasted macadamia nuts and serve immediately.
Variations
Substitute olive oil for macadamia oil if available
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