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
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.
