Noodles with Macadamia Pesto & Tomatoes

August 27, 2013













This is a really healthy, quick and easy recipe to make for dinner on a week night when you want something tasty with minimal effort involved! The pesto has an extra kick with the macadamia nuts and adds a crunch to the pasta which is really nice!

Noodles with Macadamia Pesto & Tomatoes
Serves 2
Gluten Free, Vegan, Vegetarian, Sugar Free
  1. 2 portions of Rice Noodles
  2. 16 cherry tomatoes
  3. 2 handfuls of frozen peas
  4. 2 large cups of basil leaves
  5. 1 cup raw macadamia nuts
  6. juice of 1 lemon
  7. Sea salt & pepper
  8. 1/2 cup water
  9. 1 tbsp olive oil
  10. Coconut Oil
  1. Heat up the coconut oil in a frying pan on a medium heat.
  2. Add the tomatoes and sautee for 5-8 minutes until they start to blister and open.
  3. Cook the noodles and peas in the same pot of boiling water for 3-4 minutes or as per the packet. Make the pesto by blending the basil leaves, macadamia nuts, salt & pepper, lemon juice, water and olive oil.
  4. When the noodles are ready plate them with the peas, top with the pesto and roasted tomatoes. So easy!

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