This month at our very own Pantry Party, the theme is noodles! The goal of Pantry Party is to look through your pantries and use ingredients that are crying out to be used – ingredients that may have been forgotten about. Also, the dishes entered into the challenge should meet whatever the monthly theme is. This month I relied on some macadamia nuts that were hiding in my pantry. You’ll also see I used two different types of noodles, because I decided it made more sense to use the partial boxes than open up a new box.
I have a whole shelf of nuts. I have almonds, I have pine nuts, and I also have macadamia nuts. Well, actually, I don’t have them anymore because I used them – but you get it. I had macadamia nuts and then I used them to make this pasta sauce.
I love pestos and I had forgotten how much I liked making pesto from ingredients other than just basil and pine nuts. This was a delicious sauce and was a very easy meal to make.
So, don’t forget to enter this month’s noodle themed Pantry Party! I’d love to see what type of noodle-y dishes you have in store. Entries are due by the 26th of February.
Macadamia Tomato Pesto
1/3 cup macadamia nuts
2 tomatoes, cut into chunks
1 tbsp basil leaves
1 clove garlic, peeled
2 tbsp Parmesan cheese
2 tbsp olive oil, divided
pepper, to taste
9 oz noodles
1. Bring a large pot of water to boil. Cook the noodles per package directions. Once cooked drain and set aside.
2. In a skillet dry toast the macadamia nuts until lightly browned, stirring frequently for about 4 minutes.
3. Place the nuts, tomatoes, basil, garlic, Parmesan, 1 1/2 tbsp of olive oil, and pepper into the food processor. Process until pureed, about 30 seconds.
4. In the skillet over medium heat add the remaining 1/2 tbsp of olive oil. Pour the puree into the skillet and stir frequently for about 5 minutes. Toss the noodles with the sauce.