Matt Preston's trofie with nasturtium and macadamia pesto
Prep
05m
Cook
20m
serves
4
Trofie with nasturtium and macadamia pesto
Matt Preston throws nasturtium leaves on prosciutto pizza instead of rocket, tosses flowers or leaves into salads that need a peppery bite, and even adds them to green smoothies. Plant some this weekend. They will not disappoint.
Ingredients (7)
- 3 cups (25g) nasturtium leaves, plus extra to serve
- 2 garlic cloves, chopped
- 1/3 cup (50g) macadamias, roasted
- 2/3 cup (50g) grated parmesan, plus extra to serve
- 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
- 300g trofie pasta (from delis and Italian food shops) or other short, twisted pasta
- 400g thin green beans, trimmed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Bring a large saucepan of water to the boil over high heat. Blanch leaves for 10 seconds, then remove with a slotted spoon, drain and immediately place in iced water. Drain, then place in a small food processor with garlic and macadamias, season, and whiz until leaves break down and nuts are finely chopped. Add cheese and pulse to combine. With the motor running, gradually add oil until smooth.
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2.Bring the saucepan of water back to the boil and cook the pasta until al dente, adding the beans for the final 3 minutes. Drain the pasta and beans, reserving 1 cup (250ml) cooking liquid. Return pasta to saucepan and stir in the nasturtium pesto and reserved cooking water.
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3.Divide pasta among plates. Season with freshly ground black pepper and serve topped with extra parmesan and nasturtium leaves.
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