This is a very good and suprisingly quick recipe. I didn't have fettucine on hand, so used medium shells instead, which worked out just fine. Based on the other reviews, I tried it and it was a bit on the bland side, so I did add 2 garlic cloves and 1 tablespoon of extra virgin olive oil and that was just perfect. I topped with a couple handfuls of chopped cherry tomatoes.
I also substituted soy milk for the half and half, as it was what I had on hand and lighter than the half and half.
This would work well with just about any nut, and would well with just about any vegetable you have on hand to top it with.
I added a clove of garlic and some mushrooms. We don't have half-and-half over here in Holland, so I used low fat cooking cream instead (90ml). I also used pine nuts instead of macademia nuts. That left me with even less calories (310) and it was absolutely delicious! My boyfriend had a double portion and some chicken, and he loved it too. This recipe is a keeper!
Loved this recipe, and will add it to my "Best macadamia Nut Recipes" blog over at Squidoo! I Used fresh Hawaii macadamia nuts from www.maunakeagold.com for this recipe. In my opinion, Hawaii produces the best Mac Nuts!
Yummy! Added garlic and a small amount of olive oil, which was recommended. I used the fresh fettuccini and it was great! I didn't think my husband would like it, since this isn't the kind of dish my hubby would like...he loved it! Super easy!
I made this for dinner last night. We were out of macadamia nuts, so I used walnuts instead. The pesto turned out very tasty, but a little dry. I had to add some olive oil to the pasta with pesto and then it was perfect. Also, some split baby tomatoes in the pasta add the perfect touch! Yummy recipe!
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