When my kids were little there was nothing they liked more than a big bowl of cheesy pasta with just a dash of cream and a mere sniff of garlic for flavour. This dish is a salute to those days but a bit more of a grown up version. You could serve this to any adult and they would be pretty darned happy I think. Add more cheese to taste, it is easy to plus it up to feed more or minus it down to feed less. Enjoy kids...and big kids too!
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Need
- 80 Grams walnuts, shelled
- water and salt for cooking pasta
- 400 Grams spaghetti of choice
- 1 Pinch pink salt flakes BUY
- 1 lemon, zest and juice
- 1 garlic cloves
- 60 Grams Parmesan cubed, plus some more
- 1 Teaspoon dried oregano
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 10 Drops doTERRA black pepper oil or freshly ground black pepper to taste BUY
- 120 Grams Fresh Ricotta Cheese (or store bought) Recipe
- fresh oregano leaves for garnish
Do
- 1
Toast walnuts by placing into a cold oven set to 200°C. Cook for exactly 10 minutes. Remove and cool.
- 2
Bring a pot of water to the boil and salt it generously. Remember you are not eating this salt, it is just flavouring the pasta. Cook the pasta according to package directions.
- 3
Place salt, lemon zest, garlic, parmesan and dried oregano into the Thermomix bowl and mill 5 sec/speed 6.
- 4
Add walnuts, EVOO and lemon juice and combine 3 sec/speed 4.
- 5
Add black pepper oil or pepper and combine 5 sec/Reverse/speed 4. Stir through the ricotta with spatula. Taste and adjust seasoning.
- 6
Toss through the drained spaghetti and serve garnished with loads of freshly grated parmesan, lemon zest and the fresh oregano leaves. A good drizzle of the beautiful Cobram First Harvest EVOO will also be fantastic.
