Pasta with Macadamia, Basil and Parmesan Sauce
1/3 cup roasted macadamias, plus 2 tablespoons extra, chopped
1 clove garlic, crushed
1/4 cup Brookfarm Natural Macadamia Oil
1/2 cup Parmesan, freshly grated
10-12 large basil leaves, thinly sliced
freshly ground black pepper
500g pasta (we made ours gluten free with Olive Green Three Grain Spaghetti)
Place the 1/4 cup macadamias in a food processor or mortar and pestle and grind coarsely with the garlic. Add enough of the macadamia oil to make a thick sauce, then mix in half of the parmesan and basil. Season with the pepper. Set aside.
Cook pasta according to directions and drain well. Toss with the remaining oil to coat noodles. Return to the saucepan and fold in the sauce.
Serve with the extra macadamias, parmesan and basil sprinkled over. You could make yours vegan by using some Extra Ordinary Foods cashew parmesan
A big thank you to Brookfarm for your delicious recipe.