This fettuccine combines warm winter vegetables with Australian macadamias to create a delicious and wholesome meal that will leave your dinner guests wanting more.
Ingredients
Macadamia parmesan gremolata
- 1 cup raw macadamias
- 1 tsp salt
- 1 tsp lemon zest
- 1 handful flat leaf parsley leaves
- 1/3 cup parmesan cheese grated
Fettucine
- 2 chicken breast fillets
- grated zest of 1/2 lemon
- 500 g fettucine
- 1-2 tbsp macadamia oil
- 1/4 cup white wine
- 3 cups pumpkin diced, roasted
- Salt and pepper
Instructions
- Preheat oven to 200°C.
Macadamia parmesan gremolata
- Put all the ingredients into a food processor and pulse until crumbly. Set aside.
Fettuccine
- 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.
Notes
TIP:
Serve macadamia parmesan gremolata in place of parmesan cheese on salads and pasta
Nutrition
Calories: 3533kcalCarbohydrates: 401gProtein: 145gFat: 152gSaturated Fat: 30gPolyunsaturated Fat: 11gMonounsaturated Fat: 100gTrans Fat: 1gCholesterol: 587mgSodium: 3242mgPotassium: 3832mgFiber: 30gSugar: 26gVitamin A: 30601IUVitamin C: 44mgCalcium: 783mgIron: 19mg
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