#FoodieFriday Linguini Pesto March 11 2016
Why go out and spend this week’s hard earned money tonight when you can stay in, relax and cook up a delectable meal your whole family will enjoy - for just a few bucks? For a linguini pesto recipe like no other, see below. You, and your taste buds, won’t be disappointed.
- Macadamia nuts
- Grated parmesan cheese
- Minced garlic
- La Flor sea salt
- La Flor black pepper
- Olive oil
- Linguini pasta
- Heavy cream
The first step is to roast your macadamia nuts on a cookie sheet in the oven at 450°F for around 6 minutes. It’s vital to keep an eye on them so they don’t burn. Then take them out of the oven and set them aside for at least 5 minutes to cool down.
Using a blender, mix 2 handfuls of arugula, ¼ cup of grated parmesan cheese, 2 cloves minced garlic and 4 oz extra virgin olive oil. Blend until mixture turns into a dense paste.
Cook linguini pasta for 7 minutes and drain. Using a spatula, scoop pesto paste into a pan on the stove and add 3 oz heavy cream. Stir frequently and add cooked pasta once pesto mixture comes to a boil. Plate and top with a sprinkle of parmesan cheese and La Flor sea salt and black pepper to taste.When taste is everything, La Flor is all you need to transform your pasta recipe into an extraordinary culinary delight. Shop our selection of spices, herbs, and blends on the web - keep it spicy, America!