HAM AND MACADAMIA PESTO ZOO­DLES

Super Food Ideas - - MAINS NO COOK -

SERVES 4 PREP 20 MIN­UTES

1 cup firmly packed fresh basil leaves, plus ex­tra leaves, to serve 1 gar­lic clove, chopped ¼ cup chopped macadamia nuts, toasted 2 ta­ble­spoons grated parme­san ¹⁄³ cup ex­tra vir­gin olive oil 2 ta­ble­spoons le­mon juice 4 large zuc­chini, cut into zoo­dles (see notes) ½ cup frozen peas 200g thinly sliced leftover leg ham ½ cup smooth ri­cotta 2 thick slices crusty sour­dough bread, toasted, torn

1 Com­bine basil, gar­lic, nuts and parme­san in a small food pro­ces­sor. Process un­til finely chopped. With mo­tor op­er­at­ing, grad­u­ally add oil and juice un­til pesto is al­most smooth. Sea­son with salt and pep­per. 2 Place zuc­chini zoo­dles and peas in a large heat­proof bowl. Cover with boil­ing wa­ter. Stand for 2 min­utes. Drain well. 3 Place zoo­dle mix­ture and pesto in a large bowl. Toss gen­tly to com­bine. Di­vide zoo­dle mix­ture and ham among serv­ing bowls. Dol­lop with ri­cotta. Sprin­kle with chopped toast and ex­tra basil leaves. Serve. NU­TRI­TION: (per serve) 2088kj; 35.8g fat; 8.4g sat fat; 21.9g pro­tein; 18.7g carbs; 7.4g fi­bre; 45mg chol; 985mg sodium.

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