Pesto pappardelle
Serves 2
Easy
Total time:
Ramp up your classic pine nut pesto with toasted macadamias and toss through long ribbons of pappardelle
Skip to ingredients
- 25g macadamia nutstoasted
- 50g basilleaves picked
- a good pinch sea salt
- 1 clove garliccrushed
- 100ml olive oil
- 30g parmesan or grana padano (or veggie alternative)finely grated
- a squeeze lemon juice
- 150g pappardelle
Nutrition: per serving
- kcal889
- fat65.3g
- saturates11.7g
- carbs56.4g
- sugars2.3g
- fibre4.9g
- protein16.5g
- salt0.3g
Method
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.
