Cavatelli with Arugula & Macadamia Pesto

Ingredients

• 300g Italpasta Cavatelli
• 1 1/2 cup arugula
• 1/4 bunch parley, picked
• 1/4 bunch basil, picked
• 1/4 cup Parmesan
• 1 clove garlic
• 1/3 cup macadamia nuts, roasted
• 1/4 cup olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• 3-4 ice cubes
• 2 tbsp butter, cold

For Garnish:

• More Parmesan
• Toasted breadcrumbs
• Lemon zest

Directions

1. In a food processor combine the arugula, parsley, basil, parm, garlic, nuts, olive oil, lemon juice, ice cubes and salt and pepper to taste. Blitz until well incorporated and the ice cubes have broken down (this keeps the pesto bright green!!)
2. Set aside in a large bowl. Cook the cavatelli as per package instructions in salted, boiling water. When done, use a slotted spoon to add to the bowl with the bright pesto (keep off the heat at this point!).
3. Add the cold butter and stir everything to emulsify and mix. Transfer to plate, top with more cheese, lemon zest, and some buttery toasted breadcrumbs. Enjoy!