Directions:
- Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl.
- Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta.
- Add pesto to the pasta and toss to combine.
- Serve immediately topped with additional parmesan if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.54 Kcal (2351 kJ) | ||
| Calories from fat | 334.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.15g | 57% | |
|---|---|---|---|
| Cholesterol | 52.25mg | 17% | |
| Sodium | 274.51mg | 11% | |
| Potassium | 451.17mg | 10% | |
| Total Carbs | 45.44g | 15% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 16.32g | 33% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 2.7mg | 15% | |
| Calcium | 219.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 218.07 Kcal (913 kJ) | ||
| Calories from fat | 129.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.43g | 57% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 17% | |
| Sodium | 106.6mg | 11% | |
| Potassium | 175.21mg | 10% | |
| Total Carbs | 17.64g | 15% | |
| Sugars | 1.03g | 11% | |
| Dietary Fiber | 2.83g | 29% | |
| Protein | 6.34g | 33% | |
| Vitamin C | 3.6mg | 16% | |
| Iron | 1.1mg | 15% | |
| Calcium | 85.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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