Spaghetti With Macadamia Pesto and Semi-Dried Tomatoes Recipe

Name: Spaghetti With Macadamia Pesto and Semi-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g spaghetti; ⅓ cup macadamia basil pesto; 100 g sun-dried tomatoes; salt & freshly ground black pepper, to taste; 100 ml cream (optional); 2 cups basil leaves, tightly packed; 160 g unsalted macadamias; 2 garlic cloves, peeled; 125 ml macadamia nut oil; 65 g freshly grated parmesan cheese; ¼ teaspoon sea salt; parmesan cheese; 2 tablespoons toasted macadamias, extra finely chopped; 1 tablespoon basil, finely shredded

Servings: persons

250 g spaghetti
⅓ cup macadamia basil pesto
100 g sun-dried tomatoes
salt & freshly ground black pepper, to taste
100 ml cream (optional)
2 cups basil leaves, tightly packed
160 g unsalted macadamias
2 garlic cloves, peeled
125 ml macadamia nut oil
65 g freshly grated parmesan cheese
¼ teaspoon sea salt
parmesan cheese
2 tablespoons toasted macadamias, extra finely chopped
1 tablespoon basil, finely shredded

1
Make the pesto first: Wash and dry basil leaves thoroughly.
2
Put basil into a food processor or blender with the macadamias and garlic and process until well combined.
3
Scrape down sides and process again.
4
Add the cheese salt and pepper, and process again, then slowly drizzle in the oil, keeping the machine running and process until smooth.
5
Scrape pesto into a tightly sealed jar or plastic container until ready to use.
6
NOTE~ a film of macadamia oil over the top will help to preserve this pesto and pesto must be stored in the refrigerator.
7
Cook the spaghetti using spaghetti instructions.
8
When cooked drain the pasta, reserving 2 3 tablespoons pasta water.
9
Mix the pesto with pasta water then toss with spaghetti until well combined.
10
Add the cream and toss through semi-dried tomatoes and taste for seasoning.
11
Top with extra Parmesan, chopped toasted macadamias and basil.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g spaghetti, ⅓ cup macadamia basil pesto, 100 g sun-dried tomatoes, salt & freshly ground black pepper, to taste, and more.

Yes, Spaghetti With Macadamia Pesto and Semi-Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Macadamia Pesto and Semi-Dried Tomatoes

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