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



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
- Place the flour, eggs and squid ink in a food processor and blend until a dough form.
- Remove from the blender and knead for a few minutes until smooth.
- Roll the dough through a pasta machine until medium thickness and then through a spaghetti or tagliatelle attachment.
- Dust with flour and keep aside.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- Keep warm until your cream sauce is ready and your mussels warm.
Macadamia and fennel pesto cream
- Place the nuts, fennel and parmesan cheese in a food processor and blend until well combined.
- Add enough olive oil to make it into a paste.
- Place the pesto, cream and seasoning in a saucepan and bring to a boil.
- Cook until thickened and serve with the pasta and mussels.