Honeyed macadamia, lemon, spinach and ricotta spaghettini
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.
