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Ingredients
- This recipe is adapted from a traditional Italian recipe using walnuts or hazelnuts, but given an Aussie
- twist with the macadamias.
- Macadamia Basil Crumble
- 3/4 3/4 3/4 cup macadamias halves and wholes
- 1/2 1/2 1/2 cup roughly chopped sourdough bread
- 2 2 2 tablespoons macadamia or extra virgin olive oil
- 1/3 1/3 1/3 cup fresh ricotta cheese
- 12-14 12-14 12-14 leaves fresh basil, sliced
- 1/2 zest of 1/2 lemon
- 1 1 1 pound Bucatini or preferred pasta
- 1 1 1 tablespoon macadamia oil
- 50 50ml 50ml white wine
- 2 2 2 cups fresh spinach leaves
Preparation
Step 1
To make the crumble, toss the macadamias and breadcrumbs in the oil and place on a lined baking tray.
Bake in a moderate oven for 6-8 minutes or until nuts are toasted.
Divide mixture in 2, and add the basil and lemon to one half. Set aside.
Transfer the remaining mixture to a food processor or bowl. Add the ricotta and grind to a make a coarse crumble. Set aside.
Cook the pasta according to directions on packet.
Drain, reserving a few spoons of the cooking liquid, and add this to a large fry pan with the wine.
Bring to a simmer and add the spinach. Cook for a few seconds to just wilt, then add the pasta and macadamia ricotta sauce.
Toss to heat through, spoon into bowls and scatter with the reserved crumble.