15 minutes 
15 minutes 
Serves 6Cavatelli with Arugula and Macadamia Pesto
Fresh, nutty, and full of vibrant flavour – this Cavatelli with Arugula and Macadamia Pesto is a bold take on a green pasta. The pesto gets its bright colour from a clever trick: blitzing in ice cubes to keep the herbs vivid and fresh. Tossed with Italpasta Artisan Cavatelli and finished with lemon zest, Parmigiano, and toasted breadcrumbs, it’s a simple dish with gourmet flair.
Ingredients
- 300 g Italpasta Artisan Cavatelli
- 1 1/2 cups (375 mL) arugula
- 1/4 bunch bunchparsley, picked (approx. 15 g)
- 1/4 bunch basil, picked (approx. 15 g)
- 1/4 cup (~20g) Parmigiano
- 1 clove garlic
- 1/3 cup (~50 g) roasted macadamia nuts
- 1/4 cup (60 mL) olive oil
- Juice of 1/2 lemon, (approx. 15 mL)
- Salt and pepper to taste
- 3-4 ice cubes
- 2 tbsp (30 mL) cold butter
Garnish
- Additional Parmigiano
- Toasted breadcrumbs
- Lemon zest
Instructions
- In a food processor combine the arugula, parsley, basil, Parmigiano, garlic, nuts, olive oil, lemon juice, ice cubes and salt and pepper to taste. Blitz until well incorporated and the ice cubes have broken down (this keeps the pesto bright green!!) Set aside in a large bowl.
- Cook the cavatelli as per package instructions in salted, boiling water. When done, use a slotted spoon to add to the bowl with the bright pesto (keep off the heat at this point!).
- Add the cold butter and stir everything to emulsify and mix.
- Transfer to plate, top with more cheese, lemon zest, and some buttery toasted breadcrumbs. Enjoy!
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Nutritional Analysis
Calories: 390kcalCarbohydrates: 40gProtein: 8gFat: 22gSaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 360mgFiber: 2gSugar: 2g