Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 – 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer’s directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
Note – traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!