Pesto takes on
an Asian flavor

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This dish was prepared by Joe Melillo and Pat Lagon of the American Culinary Federation on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Fusilli Pasta with Asian Pacific Pesto

2-3 tablespoons ginger, sliced
4 cloves garlic
1 cup Italian basil, packed
1/2 cup EACH mint and cilantro leaves, packed
3/4 cup roasted pine nuts (see note)
3/4 cup roasted, unsalted macadamia nuts
1/2 cup extra virgin olive oil
Salt and pepper, to taste
2 teaspoons Asian chile sauce
8 ounce fusilli or penne pasta
1/2 cup heavy cream
1/2 pound butter
2 ounces EACH parmesan and pecorino romano cheese, freshly grated

To make pesto: Process ginger and garlic in a food processor or blender at low speed. Add basil, mint, cilantro; mince. Add half the pine nuts and half the macadamia nuts; continue to mince. While blender is running, slowly drizzle in olive oil. Add chile sauce, salt and pepper. Process 5 to 10 seconds, until well-blended. Refrigerate covered until ready to use.

Cook pasta al dente in 4 to 6 quarts of lightly salted water. Drain; do not rinse.

Return the empty pasta pot to the stove and add 1/2 cup of pesto sauce, 1/4 pound of butter and the cream. When hot and well-blended, add pasta and toss to coat. (More pesto or cream may be added for a richer taste; or add water for a lighter sauce.) Remove from heat and add remaining butter, cheese and remaining nuts.

Note: To roast pine nuts, place in a 325 degree oven for 8 to 10 minutes, stirring occasionally until golden brown.

Nutritional information unavailable.

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