This Fettuccine combines warm winter vegetables with Australian macadamias to create a delicious and wholesome meal that will leave your dinner guests wanting more.
Macadamia parmesan gremolata
1 cup raw macadamias
1 teaspoon salt
1 teaspoon lemon zest
Handful flat leaf parsley leaves
⅓ cup parmesan cheese, grated
2 chicken breast fillets
Grated zest of ½ lemon
1-2 tablespoons macadamia oil
¼ cup white wine
3 cups diced pumpkin, roasted
Salt and pepper
Preheat oven to 200°C.
To make the gremolata: Put all the ingredients into a food processor and pulse until crumbly. Set aside.
To make the fettucine: Cook the pasta according to directions on packet. Drain. Heat 1-2 tablespoons of macadamia oil in a large frypan over medium-high heat. Add chicken and cook for 5 to 6 minutes each side or until cooked. Slice into thin strips and set aside. Deglaze the pan with the wine, add the pumpkin and chicken and pasta and toss to heat through.
Serve, topped with the macadamia parmesan gremolata.
TIP: Serve macadamia parmesan gremolata in place of parmesan cheese on salads and pasta!