Pappardelle Recipe with Macadamia Pesto

187

Total day

30 instants

Difficulty

Easy

Ingredients

macadamia nuts 25 g, toasted

basil 50 g, leaves picked

ocean salt a good tinge

garlic 1 clove, mashed

olive oil 100 ml

parmesan or grana padano( or veggie alternative) 30 g, finely grated

lemon liquid a wring

pappardelle 150 g

Method

Step 1

Put the nuts into a small food processor and pulse a few times until they start to break down. Include the basil, salt and garlic, and whizz while sprinkling in the olive oil, until you have a light light-green sauce. Tip into a bowl and stir in the cheese and lemon juice.

Step 2

Cook the pappardelle following pack instructions. Drain, saving a beaker of the cooking water.

Step 3

Toss the pasta with the pesto, expending 2 tbsp of cooking liquid to slacken if a bit dry. Divide between 2 warm sheets to serve.

Discover more of our best pesto recipes here …

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Nutritional data

kcals

889

solid

65.3 g

saturates

11.7 g

carbs

56.4 g

sugars

2.3 g

staple

4.9 g

protein

16.5 g

salt

0.3 g