Kahumana Café Pasta with Macadamia Nut Pesto Sauce

Featured in the Honolulu Star-Advertiser on April 26, 2017.



Kahumana Cafe Pasta with Macadamia Nut Pesto Sauce

Pesto sauce:

  • 2 cups organic olive oil
  • 1 head garlic cloves, separated and peeled
  • 8 ounces dry-roasted macadamia nuts
  • 2 tablespoon coarsely ground sea salt
  • 1 pound fresh local basil leaves
  • 2 tablespoons olive oil
  • 3 medium carrots, julienned
  • 1 local leek, white and pale green parts only, julienned
  • 1 bulb fennel, julienned
  • 1 pound organic whole-grain linguine, cooked al dente
  • 8 ounces (about 4 cups, loosely packed) local baby arugula leaves
  • Freshly grated parmesan cheese (optional)


  1. In a food processor, mix the oil, garlic, nuts, and salt.
  2. Blend to a medium consistency.
  3. Gradually add basil leaves and continue blending until mixture forms a pesto paste.
  4. Transfer pesto to a small container and lay a sheet of plastic wrap directly on top to help prevent discoloration.
  5. Extra pesto sauce may be stored in an airtight container for 3-5 days.
  6. Heat oil in a very large skillet over medium heat.
  7. Sauté the carrots, leek, and fennel for 7-10 minutes, until crisp-tender.
  8. Add pasta to vegetables and mix well.
  9. Add arugula and mix well.
  10. Remove from heat.
  11. Add about 1/2 cup of pesto sauce to pasta and mix thoroughly.
  12. Portion the pasta on serving dishes, sprinkle generously with the Parmesan, and serve immediately.

Makes 4 servings.  

Tip: Leeks are a cousin to garlic, onions and shallots. When selecting, look for ones that have firm and straight dark green leaves and white necks. Store them in the refrigerator unwashed, untrimmed and placed loosely in a plastic bag until ready to use. Keeps for about one to two weeks. 

Approximate Nutrient Analysis per serving (using 1/2 c sauce and not including parmesan cheese):
720 calories, 29 g fat, 4.5 g saturated fat, 0 mg cholesterol, 450 mg sodium, 100 g carbohydrate, 9 g fiber, 10 g sugar, 20 g protein


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