Honeyed macadamia, lemon, spinach and ricotta spaghettini – Food & Home Magazine
Ingredients - HONEYED MACADAMIA NUTS - 250g macadamia nuts - 60ml (¼ cup) runny honey - 45ml (3 tbsp) olive or avocado oil + extra, for brushing - 400g
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Silicone baking mat
- Pastry brush
- Nonstick skillet
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Pot
- Colander
- Plate
Ingredients
- <h3>HONEYED MACADAMIA NUTS</h3>
- 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)
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