Pesto pasta salad

Experience the exquisite blend of al dente pasta, fresh crisp vegetables, and aromatic homemade pesto sauce in this delightful pesto pasta salad.

Ingredients:

• 1/2 cup macadamia nuts, lightly toasted
• 3 cloves garlic
• 1 1/2 cups cilantro leaves
• 1/2 cup goat cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 to 2 jalapenos, seeded and roughly chopped
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 450g orecchiette pasta, cooked
• Parmesan cheese (optional)
• 4 plum tomatoes, diced

Instructions:

1. Mix together all the components for the pesto sauce using a food processor, excluding the olive oil and lime juice. Blend until a coarse mixture forms, then mix in the olive oil and lime juice. Stir this mixture into the cooked and cooled pasta along with some Parmesan cheese. Add in three chopped tomatoes, and sprinkle the fourth tomato over the pasta.

Summary:

• Calories: 2959 kcal
• Fat: 131 g
• Protein: 85 g
• Carbs: 366 g
• Potassium: 2139 mg
• Magnesium: 386 mg