(4 portions) Fresh Pasta see recipe 150g Macadamia nuts Small bunch of basil 30ml Olive oil 30g Parmesan Squeeze of lemon juice 2 Peeled garlic cloves 125ml Double cream 250g Spinach 240g Wild mushrooms mixed Salt and Pepper
To prepare 1. Put the basil, parmesan, 1 garlic clove and 30g macadamia nuts into a food processor and season well, whizz together and whilst still running add the oil in a gentle stream until the pesto thickens. 2. Store in a clean jar, refrigerate and use as required. 3. Roll out the pasta into long thin sheets cut into lengths approx 30cm long. 4. To cook plunge into boiling salted water and cook until al-dente. 5. In a sauté pan add a little oil and sauté the mushrooms then add the crushed garlic, 120g macadamia nuts and double cream, continue to simmer. Season to taste. 6. Add the spinach until just wilted remove from heat. 7. To assemble the dish, layer pasta sheets and the mushroom and spinach mix. 8. Drizzle with the fresh pesto and serve. 9. Dress with a small leaf salad. For the pasta 500g 00 Flour 15 Egg yolks 2 Tbsp Olive oil Pinch of salt To prepare 1. Place flour and salt in to a blitzer or robo coupe. 2. Add the oil and pulse so it is taken into the mix. 3. Add the egg yolks carefully. 4. It should take on the texture of cous cous, squeeze a small amount together to test if it is wet enough. If not, add a little water. 5. If ok remove and knead into a ball wrap in cling film and refrigerate, and rest for at least 1 hour. 6. Before use, lift from the refrigerator and allow to come to room temperature to work. Recipe created by Nick Vadis, Executive Chef of Compass UK and Ireland