Ingredients (serves 4):
350 gr fettuccine or preferred pasta
1/3 cup Brookfarm Lemon Myrtle infused
macadamia oil
¾ cup chopped Brookfarm
macadamia nuts
1 cup fresh basil
Juice and zest of 1 lemon
12-16 large prawns or scallops
Salt and freshly ground pepper to taste
Brookfarm macadamia oil, for cooking,
4 large figs, diced
Fresh shaved parmesan

Method:
Cook the pasta according to directions. While the pasta is cooking, place the oil, macadamia nuts, basil and lemon in a food processor and process to a paste. Set aside.

Heat a tablespoon of the oil in a pan and sauté prawns for 2-3 minutes, or until they change color.

To serve, toss the hot pasta with the pesto and top with the prawns. Scatter with the diced figs and shavings of parmesan.

Recipe kindly provided by Brookfarm and Sally James.