MACADAMIA AND TOMATO PESTO PASTA
INGREDIENTS (SERVES 1)
1 tomato cut into wedges and de-seeded (keep the leftovers to use later)
4 garlic cloves, whole with skin on
1/2 cup macadamias, whole
few sprigs of thyme, roughly chopped
Hillfarm lemon infused canola oil, drizzle
1 cup Barilla farfalle pasta
handful of basil
Preheat oven to 180 degrees.
Fill half the bottom of a Glad roasting tray with salt and evenly place the tomatoes with the thyme on top. Add the garlic and macadamias to the other half of the tray. Ensure no ingredient is touching and drizzle the garlic with oil. Cook in the oven. The macadamias will cook the quickest, once they are toasted transfer them to a mortar and pestle and flip the tomatoes to skin side up and cook in the oven with the garlic for a further 15 minutes. Set aside and allow to cool.
Cook the pasta in a boiling pot of salted water for 10 minutes.
To make the vinaigrette squeeze the left over tomatoes into a mixing bowl, discard the rest. Drizzle with oil, add a pinch of salt and the garlic cloves. Mix together with a fork and by about halfway add the tomatoes and half of the basil leaves. Crush the macadamias and transfer to your bowl, keep mixing until combined.
Strain the pasta and transfer to the mixing bowl with the remaining basil leaves. Mix through the parmesan and serve with some more parmesan on top.