Pasta and Potatoes with Macadamia Pesto

250g new or salad potatoes
250g tagliatelle

Macadamia Pesto:
25g fresh basil leaves
35g unsalted macadamia nuts, roasted and coarsely chopped
1 garlic clove, coarsely chopped
90ml extra-virgin olive oil
25g parmesan cheese, finely grated
extra parmesan to serve
salt and freshly ground black pepper

To make the pesto, place the basil, macadamia nuts and garlic in a blender or food processor and process until finely chopped. With the motor running, gradually add the oil in a thin stream until amalgamated. Scrape into bowl, stir in parmesan and season to taste with salt and pepper.

Cook potatoes until just tender. Drain and cool slightly, and slice into 5mm slices. Pan fry the cooked potato slices in butter and olive oil to get them a bit browned before adding them to the pasta.

Cook the pasta in a large pot of boiling salted water. Drain, but leave 2-3 tablespoons of the cooking water in the pan to help the sauce amalgamate and cling to pasta.

Return pasta to the pot, add potato slices and pesto then mix well. Serve immediately with extra parmesan cheese if preferred.

Note: To roast the macadamia nuts, simply roast in the oven in a metal oven dish for about 10 minutes at 160 degrees, stirring often. When ready they will be turning golden brown.