Curtis Stone's spaghetti with kale and macadamias

Looking for a new way with spaghetti? Try this zesty dish. It’s loaded with kale and topped with a crunchy macadamia crumb.

4

15m

20m

Ingredients

  • 1/2 cup (70g) macadamias
  • 3/4 cup (55g) panko breadcrumbs
  • 2/3 cup (160ml) extra virgin olive oil
  • 300g spaghetti or linguine
  • 6 garlic cloves, finely chopped
  • 2 bunches Tuscan kale or green kale, tough stems removed, leaves thinly sliced
  • 2 lemons, rind finely grated, juiced
  • 1 cup (80g) freshly grated parmesan

Method

STEP 1

In a food processor, process the macadamias until roughly the same size as breadcrumbs. Place in a frying pan over medium heat with breadcrumbs, oil and 1/4 tsp salt. Cook, stirring, for 5-6 mins or until macadamia mixture is golden brown. Strain the macadamia mixture through a fine sieve into a heatproof bowl, reserving the oil. Spread macadamia mixture over baking paper to cool.

STEP 2

Cook the pasta in a large saucepan of boiling water, stirring often, for 8 mins or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.

STEP 3

Meanwhile, reserve 1 tbs of the reserved oil. Heat the remaining oil in a large frying pan over medium heat. Add the garlic and cook for 30 secs or until just fragrant. Carefully stir in the kale. Season. Cook, stirring frequently, for 2 mins or until the kale wilts. Remove from heat.

STEP 4

Add pasta to the kale mixture in the pan along with lemon rind, 2 tbs lemon juice and the reserved oil. Toss to coat. Stir in the parmesan and season with more lemon juice. Add cooking liquid to loosen the sauce, if necessary.

STEP 5

Divide the pasta mixture among serving bowls. Top with macadamia mixture and season to serve.
 

Dietary information

Vegetarian
Peanut-free
Egg-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.