½ pkt San Remo gluten free spiral pasta
1 cup macadamia nuts, lightly toasted
3 cups basil or coriander leaves
1 garlic clove, crushed
1 cup extra virgin olive oil
½ cup goats feta, crumbled roughly (optional)
1 tsp sea salt (optional)
1 whole smoked trout
Cook your noodles according to manufacturer’s instructions. Set aside.
Next, take the flesh off the trout. Set aside. (Keep the skin and frame for making stock.)
For the pesto – In a mortar and pestle (or food processor) lightly pound the nuts, then add your herb of choice and pound again, adding a little of the oil as you go. Now add the garlic and pound again. Lastly add the feta and pound now until you have a chunky pesto. Taste. You may want more salt, oil or feta.
Place the pasta in a big bowl and stir though the pesto. You may need to add more olive oil here if it’s a bit ‘stiff’. Finally gently stir through the trout.
To find more great pasta recipes, go to sanremo.com.au