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Ingredients
- macadamia nuts 25g, toasted
- basil 50g, leaves picked
- sea salt a good pinch
- garlic 1 clove, crushed
- olive oil 100ml
- parmesan or grana padano (or veggie alternative) 30g, finely grated
- lemon juice a squeeze
- pappardelle 150g
Method
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Step 1
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.
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Step 2
Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.
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Step 3
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.
Nutritional Information
- Kcals 889
- Fat 65.3g
- Saturates 11.7g
- Carbs 56.4g
- Sugars 2.3g
- Fibre 4.9g
- Protein 16.5g
- Salt 0.3g
