Spaghetti with Macadamia Pesto and Semi-dried Tomatoes

Ingredients

250g (9oz) spaghetti
1 /3 cup macadamias basil pesto
75g–100g (2.5oz–3.5oz) semi-dried tomatoes
Salt and cracked pepper
Chopped toasted macadamias for garnish



Pesto:

2 cups basil leaves tightly packed
1 cup unsalted macadamias
3 Cloves garlic, peeled
125mL (4 fl oz) olive oil
65g (2.5oz) freshly grated parmesan
1 /2 teaspoon sea salt

Method

Method Pesto:

Wash and dry basil leaves. Put into food processor or blender with macadamias and garlic. Process until well combined, scraping down sides.
Add parmesan and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an airtight jar or plastic container – a film of olive oil over top will help preserve.
Store in fridge.

Method Pasta:

Cook spaghetti and drain, reserving 2–3 tablespoons
pasta water.
Mix pesto with pasta water then toss with spaghetti until well combined.Toss through semi-dried tomatoes and taste for seasoning.
Top with extra chopped toasted macadamia nuts and serve immediately.