A few months ago, a friend suggested an excellent idea for a blog improvement. As a thank you, I promised him a batch of his favorite cookies, white chocolate macadamia nut. I drove to the store the next day and bought the nuts, but then a bustling tornado of events swept through my life, leaving the unopened canister to collect dust on my countertop.
Last week, I guiltily noticed the macadamia nut can hiding behind a box of bran flakes cereal. I immediately wrote my friend for his mailing address, but in the meantime, I read through my CL magazine weekly recipe email and found one for a macadamia nut pesto. Hmm…
Well, I highly doubted that I’d need 1½ cups of macadamia nuts to bake 2 dozen cookies, so I popped off the top and stole 3 tablespoons for the pesto. If my friend heard about how deliciously it turned out, he just might change his mind and ask for the pasta instead!
Fettuccini with Macadamia Nut Pesto
modified from CL’s Macadamia Nut-Pesto Fettuccini
To make a more traditional pesto, use pine nuts in place of the macadamia nuts. Or feel free to experiment and try walnuts, almonds, or pecans! Serve with a fresh salad and crusty bread.
1 (9 oz) package of refrigerated fettuccini (also labeled “fresh”)
2 chicken breasts
2 tsp olive oil, divided
4 c. basil leaves (about 2 bunches)
3 tbsp macadamia nuts
¼ c. milk
¼ tsp salt
¼ tsp pepper
- Bring a large pot of water to boil, and cook the fettuccini according to the package directions. Drain and set aside.
- While the pasta cooks, slice the chicken breasts into bite-sized pieces. Heat 1 tsp olive oil in a large pan over medium heat and cook the chicken, stirring occasionally, until no longer pink in the center and the skin begins to brown, about 5 min.
- Place the remaining ingredients in a food processor or blender and whiz until the basil and macadamia nuts are finely chopped. Add the pesto, chicken, and pasta to a large bowl and toss until everything is evenly coated with the pesto. Serve immediately.