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Maitake Fettuccine with Basil-Macadamia Nut Pesto

Ming Tsai pulls ingredients from Japan and Italy to create this mouth-watering pasta dish.


  • 5 cloves of garlic

  • ½ cup toasted macadamia nuts

  • 1 bunch Italian basil, save a few leaves for garnish

  • ½ cup shaved Parmesan Reggiano, save a bit for garnish

  • 1/4 cup extra virgin olive oil

  • 1 head of maitakes, florets and stems peeled and sliced

  • 1 pound fettuccine pasta, cooked al dente

  • extra virgin olive oil for pan


  • 1.

    Make pesto in food processor fitted with blade combine: garlic, nuts, basil and cheese. With machine running slowly add the oil until all combined, taste for seasoning. In a pan coated with oil, sauté maitakes until soft. Add pasta and pesto to the pan and toss to combine. Serve with a garnish of shaved cheese and basil.

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