Pappardelle Recipe with Macadamia Pesto

Macadamia pesto pappardelle

  • serves 2
  • Easy

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



  • 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.

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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