Preheat a large pot with water and salt to cook your pasta
Remove the stem from the silverbeet leaves and place the greens into the boiling pasta water for a minute until vibrant green. Remove and squeeze out any excess water
You can use a food processor or bamix to make the green sauce. Add in the basil and parsley leaves, silverbeet, macadamias, avocado, parmesan cheese, finely grated garlic clove, olive oil, lemon juice and salt and pepper. Blend until combined and you have reached your desired consistency. It should still have a bit of texture to it
Add the pasta to the boiling water and follow the pasta packet directions for cooking time. Once cooked, save a ladle of hot pasta water and set that aside before straining the pasta
Once the pasta has been strained, add it back into the pot with the green sauce and the pasta water. Stir well to combine until the sauce coats the pasta. You can also add a splash of cream if you wish. Season with extra salt and pepper if required
Notes
* To serve the green sauce as a puree, you can add a splash of water to loosen and blend until you have reached your desired consistency
* For BLW, serve the sauce mixed through buckwheat pasta as pictured