Of Chef Alessandro Borghese

Spaghetti with macadamia nut pesto and feta cheese

Food style

Meat

Difficulty

Easy

Time

20 minutes

Favorite format

Long

The recipe

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    From #AleKitchenSound, a dish that combines the flavors of Italy, Greece, and Australia: "Spaghetti with Walnut, Macadamia, and Feta Pesto"! The essential ingredients for this recipe are macadamia nuts, basil, and feta to make a fresh and flavorful pesto. Simply add walnuts, a few garlic slivers, two Piccadilly tomatoes, plenty of fresh basil, salt, extra virgin olive oil, and finally some ice to a blender. A small ice cube will cool the blender blade and prevent the basil from oxidizing. Just a few natural ingredients for a genuine, flavorful, and winning first course!

    Recipe by Alessandro Borghese

    Ingredients for 4 people
    • 400g of spaghetti alla chitarra
    • 1 ice cube
    • 100 g of Macadamia nuts
    • 1 bunch of fresh basil
    • 3 Piccadilly tomatoes
    • 3 slices of speck
    • Feta to taste
    • 1 clove of garlic
    • EVO oil to taste
    • Salt to taste
    Preparation

    Bring the water for the pasta to a boil, add salt, and add the chitarra spaghetti. For the pesto, combine the macadamia nuts, 2 garlic cloves, chopped Piccadilly tomatoes, fresh basil leaves, salt, extra virgin olive oil, and an ice cube in a blender. Blend until coarsely blended. Separately, julienne the speck. Drain the spaghetti and toss it in a bowl with the macadamia pesto. Create a nest of pasta and, using a ladle, place it in the center of the plate. Finish with shredded speck, crumbled feta, and a few basil leaves.

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