Pesto pappardelle

Ramp up your classic pine nut pesto with toasted macadamias and toss through long ribbons of pappardelle

Ingreadient:

• 25g macadamia nuts, toasted
• 50g basil, leaves picked
• a good pinch sea salt
• 1 clove garlic, crushed
• 100ml olive oil
• 30g parmesan or grana padano (or veggie alternative), finely grated
• a squeeze lemon juice
• 150g pappardelle

Directions :

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.
2. Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.
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.