Fettuccini with Squash and Macadamia Basil Crumble
An easy-to-make twist on a traditional pasta dish, the roasted squash brings out a sensational sweet flavor to an otherwise savory dish.
1 pound spaghetti
1 ½ ounces white wine
Juice of 1 lemon
1 pound roasted diced squash or pumpkin
MACADAMIA BASIL CRUMBLE:
½ cup macadamias halves and wholes ½ cup roughly chopped sourdough bread
1 tablespoon macadamia or extra virgin olive oil
8-10 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. Set aside some of the nuts for garnish and transfer the remaining mixture to a food processor or bowl. Add the basil and lemon and grind to a make a coarse crumble mixture. Set aside.
- Cook the pasta according to directions on packet.
- Drain the pasta and return to pan with a few tablespoons of the cooking water, the oil, squash and wine. Toss to heat through, spoon into bowls and scatter with the crumble and reserved nuts.