This recipe was created by Kelly Gibney for Alison’s Pantry.
1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
zest of 3 lemons
large handful fresh basil leaves, roughly chopped
large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
sea salt & cracked black pepper
300g dried spelt spaghetti
extra virgin olive oil for drizzling
Preheat oven to 120°C.
Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
Fill a large pot with water. Salt well and bring to the boil, add pasta and cook till al dente.
While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
Sprinkle with ½ the crumb mixture and toss to combine.
Divide pasta between four bowls and sprinkle evenly with the remaining crumb.