Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the pesto
- 4tablespoons olive oil
- 40grams macadamia nuts, toasted
- 100grams rocket
- 50grams parmesan, grated, save 20g for serving
- 1 medium lemon, juice and zest
- 1 pinch cracked black pepper
- 400grams fettuccine
- 2 cloves garlic, peeled and chopped
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
17.8grams
Fat
30.5grams
Carbs
74.8grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Macadamia nuts add richness to delightfully different rocket-based pesto, perfect tossed through pasta.
Method
Step 1 of 3
Tip all of the pesto ingredients into a food processor and blitz to a coarse paste.
Step 2 of 3
Bring a pot of water to the boil and cook the fettuccine according to pack instructions and drain, reserving a couple of tablespoons of starchy water. Place the fettuccine back in the pot.
Step 3 of 3
Pour the pesto over the pasta and toss well to coat, adding starchy water as necessary to loosen. Serve with extra grated parmesan and black pepper on top, if desired.
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