Macadamia Nut-Pesto Fettuccine

  • haileej88 Posted: 04/14/09
    Worthy of a Special Occasion

    I absolutely loved this recipe! I can't understand why other people didn't like it. The comments about it not being creamy enough kind of confused me... pesto isn't creamy so why would you expect this to be super creamy? I did add a couple of garlic cloves because I love garlic! If you like the fresh taste of basil and lemon you will love this recipe. Just be sure to add the garlic. Also, the refrigerated fettuccine makes a big difference. It is lighter and fresher than dry packaged pasta.

  • Kathlene Posted: 05/24/09
    Worthy of a Special Occasion

    This is a wonderful easy pesto recipe. I dry roasted the nuts and used low fat half & half. It is simply delicious! I served it with baked chicken breasts, salad and french bread.

  • TimMoller Posted: 01/14/10
    Worthy of a Special Occasion

    Very good. Has a light taste, not too strong. Served for my family and they all loved it and asked for the recipe.

  • jloasis Posted: 07/27/11
    Worthy of a Special Occasion

    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!

  • PulpFiction Posted: 08/08/11
    Worthy of a Special Occasion

    I agree with jloasis- the pesto came out sort of dry. I also think Pecorino or even Gorgonzola would be better cheeses to add more flavor.

  • rcraw456 Posted: 08/29/11
    Worthy of a Special Occasion

    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!

  • CindyW Posted: 01/08/13
    Worthy of a Special Occasion

    Did not care for this at all. I presume it's the macadamias, but there was definitely something that gave it an overall odd flavor. Won't make it again.

  • freddiaschaffer Posted: 04/10/13
    Worthy of a Special Occasion

    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.

  • LadyK4 Posted: 08/10/12
    Worthy of a Special Occasion

    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!

  • Aaron88 Posted: 06/15/12
    Worthy of a Special Occasion

    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!

advertisement

More From Cooking Light