1 batch Macadamia Pesto
1 batch Marinara Sauce
Cream Sauce
2 cups cream
1 cup Parmesan, grated
1 cup Macadamia Pesto
1 tsp sugar
1 tsp salt
1 tsp white pepper
Pasta
4 quarts water
1 Tbsp salt
1 Tbsp olive oil
4 cups dried penne pasta
Garnish
¾ cup Parmesan, grated
Garlic Shrimp
Prepare a batch of Macadamia Pesto. Prepare a batch of Marinara Sauce. Add the Macadamia Pesto to the Marinara Sauce until you like the taste (about 2 cups).
Cream Sauce. Combine the ingredients in a double boiler and simmer until slightly thickened (about 30 minutes).
Pasta. Bring the water, salt and olive oil to a boil in a large pot over high heat. Add the pasta and cook for 10 minutes. Rinse in hot water and drain.
Serve. Combine the pasta and the Cream Sauce in a large bowl and stir to combine. Plate the pasta and serve with a ladle of Tomato/Macadamia Sauce on top of each portion. Sprinkle with Parmesan cheese and Garlic Shrimp.