Spaghetti With Sundried Tomato Pesto - cooking recipe

Ingredients

1 (12 oz) jar sundried tomatoes in oil, drained, oil reserved
1/2 cup macadamia nuts, roughly chopped
3.5 oz Parmesan cheese, grated
1 pinch paprika
2-3 cloves garlic
14 oz spaghetti
10 sprigs fresh thyme, leaves roughly chopped, a few leaves reserved to garnish

Preparation

Combine tomatoes, macadamia nuts, Parmesan, paprika and garlic in a food processor and process for 1 min. Add 1/2 cup reserved oil and pulse to combine, adding a little more oil if necessary. Season.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain then toss with pesto and thyme.
Divide between four serving plates and garnish with reserved thyme.