Honeyed macadamia, lemon, spinach and ricotta spaghettini

Honeyed macadamia, lemon, spinach and ricotta spaghettini

Serves: 4 – 6
Cooking Time: 40 mins

Ingredients

  • HONEYED MACADAMIA NUTS

  • 250g macadamia nuts
  • 60ml (¼ cup) runny honey
  • 45ml (3 tbsp) olive or avocado oil + extra, for brushing
  • 400g spaghettini
  • 1 red chilli, finely chopped
  • juice and zest of 1 lemon and 1 lime
  • small handful of fresh dill, finely chopped
  • 5ml (1 tsp) fresh thyme leaves
  • Maldon Sea Salt and freshly ground black pepper, to taste
  • 150g ricotta cheese
  • 2 handfuls of fresh baby spinach
  • goat’s cheese, to serve (optional)

Instructions

1

Preheat the oven to 180°C.

2

Place the nuts and honey on a baking tray lined with baking paper and brushed with oil. Place in the preheated oven until caramelised and golden, 15 – 20 minutes.

3

Remove the nuts from the tray and place on a silicone mat to cool. When cooled, roughly chop the nuts and set aside.

4

Cook the spaghettini according to packet instructions, drain and set aside.

5

Heat 45ml (3 tbsp) oil in a large nonstick frying pan and add pasta, tossing well. Add the chilli, lemon and lime juice and zest, fresh dill and thyme, and season well.

6

Toss well, add the ricotta and spinach to the pan and remove from heat. Add the honeyed macadamia nuts.

7

Serve with sliced goat’s cheese for extra creaminess, if desired.

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