Pappardelle Recipe with Macadamia Pesto

Pesto pappardelle

  • serves 2
  • Easy

Ramp up your classic pine nut pesto with toasted macadamias and toss through long ribbons of pappardelle


Try this pesto pappardelle recipe then check out our homemade pappardelle, pappardelle bolognesemushroom pappardelle and more pappardelle recipes.



  • 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


  • 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.

  • Step 2

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

  • 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.

Discover more of our best pesto recipes here...

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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