Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels


Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels
Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels
Montagu macadamia and fennel pesto cream served with squid ink pasta and mussels
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Pasta
  • 500 g ‘OO’ flour
  • 5 Extra large eggs
  • 10 sachets (4g each) squid ink (you can get this from any specialty store or online)
  • 800 g whole frozen mussels, cooked to serve
Macadamia and fennel pesto cream
  • 200 g Montagu roasted and salted macadamia nuts
  • A handful of fresh fennel and dill leaves
  • 50 g Grated parmesan cheese
  • Willow Creek Persian Lime flavoured Olive Oil
  • Salt and pepper to taste
  • 500 ml cream
Instructions
Pasta
  1. Place the flour, eggs and squid ink in a food processor and blend until a dough form.
  2. Remove from the blender and knead for a few minutes until smooth.
  3. Roll the dough through a pasta machine until medium thickness and then through a spaghetti or tagliatelle attachment.
  4. Dust with flour and keep aside.
  5. Bring a large pot of water to the boil and cook the pasta until al dente.
  6. Keep warm until your cream sauce is ready and your mussels warm.
Macadamia and fennel pesto cream
  1. Place the nuts, fennel and parmesan cheese in a food processor and blend until well combined.
  2. Add enough olive oil to make it into a paste.
  3. Place the pesto, cream and seasoning in a saucepan and bring to a boil.
  4. Cook until thickened and serve with the pasta and mussels.