Your family will never guess what’s in this pesto, but the macadamias give a creamier texture than other types of nuts. Add half-and-half to that for a wonderfully rich, indulgent sauce with familiar flavour but a hint of something new. The pesto comes together in the time the pasta cooks, so it takes just a few minutes to create a creamy, comforting dish with less than 400 calories per serving.
What you’ll need:
250g package fresh fettuccine
3 cups fresh basil leaves
30ml full cream milk
30ml thick cream
3 tablespoons roasted macadamia nuts
3 tablespoons grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and dairy.
While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.