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