Ingredients:
- Linguine (raw) 8 oz
- Water as needed
- Salt to taste
- Chicken broth or pasta water ½ c
- Lemongrass Macnut Pesto 4 Tbl (recipe below)
- Salt (optional) pinch
- Roasted cherry tomato 2 oz (approx 20-24 halves) (recipe below)
- Parmesan cheese 4 Tbl
Procedure:
- Place linguine in salted boiling water and cook until al dente/li>
- Drain and reserve
- Place chicken broth and pesto in a medium teflon pan and bring to a light simmer
- Add cherry tomatoes and half of the cooked linguine
- Toss until pasta is coated evenly and heated through
- Add the Parmesan and mix well
Roasted Cherry Tomato
Ingredients:
- Cherry tomato (halved) 4 oz
- Olive oil as needed
- Salt to taste
- Black pepper to taste
Procedure:
- Lightly coat cherry tomato with olive oil using a brush or toss in a small bowl
- Place tomato, skin side down, on parchment paper-lined sheet pan
- Season with salt and pepper
- Roast at 400°F for 20-25 minutes
- Cool and refrigerate
Lemongrass Macnut Pesto (yield 1c)
Ingredients:
- Lemongrass Sauce & Marinade ½ c
- Vegetable oil ½ c
- Basil leaves 2 oz
- Cilantro ½ oz
- Mint ¼ oz
- Macadamia nuts (lightly toasted/chopped) 2 oz
- Spinach (blanched and squeezed) 1 oz
Procedure:
- Place oil and Lemongrass Sauce in blender
- Add rest of the ingredients
- Blend until a paste is formed
If you prefer a thinner consistency, adjust with oil and Lemongrass Sauce
*** May substitute pine nuts for macadamia nuts
