Reinventing this traditional Italian dish with macadamias works like a dream. Deliciosa!
Parmesan crumb ½ cup raw macadamias ½ cup flat leaf parsley leaves ½ cup Parmesan, finely grated ¼ teaspoon sea salt flakes, or to taste
Spaghettini 1 packet spaghettini to serve 4 ¼ cup macadamia oil ¼ cup olive oil 2-3 cloves garlic, crushed 2 tablespoons lemon zest, finely grated 1-2 small red chillies (or to taste), finely sliced ½ cup basil leaves
For the crumb, preheat oven to 160°C. Combine all ingredients in a bowl and spread over a baking sheet. Place in the oven and bake, shaking and redistributing the mixture occasionally, for 10-15 minutes. Remove from the oven and allow the cheese to set until crisp before using as a topping for the spaghettini.
For the spaghettini, cook the pasta in salted boiling water until al dente. Drain, reserving ½ cup of cooking liquid.
While the pasta is cooking, place the oils in a large pan that will hold the cooked spaghettini - a wok is ideal. Add the garlic, lemon zest and chilli and place over a medium low heat for 4-5 minutes, allowing the oil to slowly warm to release the flavours. Do not allow the oil to overheat. Add the cooked spaghettini and basil leaves to the oil mixture, season with salt and black pepper and toss thoroughly. If it appears dry, add a little reserved cooking liquid.
Serve immediately sprinkled generously with the macadamia Parmesan crumb.