Recipe by KelBel
This is from 30 minute meals by Rachael Ray. It is unusual because it uses ginger and macadamia nuts.
Top Review by Claudia Dawn
Pretty good. As soon as I dumped the pasta in the collendar, I realized that I forgot to withhold some of the water. So I quickly dumped the pasta back in the saucepan and added the pesto sauce. I didn't need to add any water since I only used half as much spaghetti as the recipe called for. Seemed to have the right consistancy. I sprinkled Parmesan cheese on the top. I did feel that the lime juice was a little strong. Next time I'll only use half a lime.
- 1 clove garlic
- 2 inches fresh gingerroot, chopped
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup macadamia nuts
- 1 lime, juice of
- 1 cup cilantro leaf
- 1⁄2 cup olive oil
- 1 teaspoon coarse salt
- 1 lb spaghetti, cooked to al dente
- 1⁄2 cup water (use pasta water)