Bucatini with Spinach, Ricotta and Macadamia Sauce
1 pound Bucatini or preferred pasta
¼ cup white wine
3 cups fresh spinach leaves
MACADAMIA BASIL CRUMBLE:
⅓ cup macadamias halves and wholes
½ cup roughly chopped sourdough bread
1 tablespoons macadamia or extra virgin olive oil
⅓ cup fresh ricotta cheese
12-14 leaves fresh basil, sliced
Grated zest of ½ lemon
- To make the crumble, toss the macadamias and breadcrumbs in the oil and place on a lined baking tray.
- Bake in a moderate oven for 6-8 minutes or until nuts are toasted. Divide mixture in 2, and add the basil and lemon to one half. Set aside. Transfer the remaining mixture to a food processor or bowl. Add the ricotta and grind to a make a coarse crumble. Set aside.
- Cook the pasta according to directions on packet.
- Drain, reserving a few spoons of the cooking liquid. Heat the pasta liquid and wine and cook the spinach to just wilt, then add the pasta and macadamia ricotta sauce. Toss to heat through, spoon into bowls and scatter with the reserved crumble.