3/4 Cup olive oil
1 Small bunch fresh basil, chopped
1 1/2 Tablespoon minced garlic
1 Cup macadamia nuts, finely chopped salted, roasted
1/4 Freshly grated parmesan cheese
Salt & freshly ground white pepper
1 Lb. Fettuccini or linguini
Blend 1/4 cup oil, basil and garlic in blender. Add nuts and parmesan and blend well. Gradually mix in remaining 1/2 cup of oil. Season with salt and pepper. (Can be prepared up to a week ahead of time). Cook pasta in large pot of boiling salted water until just tender, but still firm. Drain- return to pot. Meanwhile cook sauce in heavy saucepan over low heat until heated through. Pour over pasta: toss well. Divide among plates and serve.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!