Maitake Fettuccine with Basil-Macadamia Nut Pesto
5 cloves of garlic
½ cup toasted macadamia nuts
1 bunch Italian basil, save a few leaves for garnish
½ cup shaved Parmesan Reggiano, save a bit for garnish
1/4 cup extra virgin olive oil
1 head of maitakes, florets and stems peeled and sliced
1 pound fettuccine pasta, cooked al dente
extra virgin olive oil for cooking
In a food processor fitted with blade combine: garlic, nuts, basil and cheese. With machine running slowly add the oil until all combined, taste for seasoning. In a pan coated with oil, sauté maitakes until soft. Add pasta and pesto to the pan and toss to combine. Serve with a garnish of shaved cheese and basil.
Bottega Vinaia Pinot Grigio100% Pinot Grigio Color: Pale straw gold Aroma: Alluring floral perfume of an intensity and persistence rare in a Pinot Grigio. Taste: Fresh, dry and flavorful with a firm structure leading into a lingering finish, it displays character and finesse.