Macadamia & Spinach Pesto Spaghetti

Macadamia & Spinach Pesto Spaghetti

Recipe By Courtney Roulston

Ingredients

• 400 g San Remo spaghetti no. 5

• ½ cup unsalted macadamia nuts, plus extra to serve 

• 4 cloves garlic, peeled 

• 280 g bag Coles spinach 

• 3 tbs nutritional yeast 

• sea salt and pepper to taste 

• ½ lemon, juice and zest

• 1 cup basil leaves 

• ¼ cup (80ml) extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil. Add in the spaghetti and cook according to the instructions of the packet, tossing occasionally with tongs to ensure the spaghetti does not stick together. 

• Place the garlic cloves into the pasta water and place a sieve over the top of the pot so it is semi submerged in water. Cook the spinach in batches in the sieve until it is wilted. 

• Place the wilted spinach into a high-speed upright blender along with 1/3 cup pasta water, macadamia nuts, nutritional yeast, lemon zest and juice, basil, extra virgin oil and a pinch of salt and pepper. Remove the garlic from the pasta pot, add into the blender and blitz until smooth and bright green. 

• Drain the pasta and toss with the pesto so it is well coated. Place the spaghetti onto a large platter and grate over some extra macadamia nuts with a microplane before serving. 

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