- 6 – 8 slices prosciutto
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and cut lengthways
- 150g Adriano Zumbo Patisserie white sourdough breadcrumbs
- 100g Nutorious macadamia nuts
- Large handful mint leaves, plus extra small ones to serve
- 50g green kale
- 500g Persian feta, drained
- Juice and zest of 1 small lemon
- 400g spaghetti
- 3 bunches thin asparagus tips
- 1 cup frozen baby peas
- Salt and freshly ground black pepper
- Extra lemon wedges to serve
TO MAKE THE PANAGRATTATO:
Preheat oven to 180°C. Line a tray with baking paper, lay prosciutto slices on tray and bake in oven for 10-15 minutes or until crisp. Remove and allow to cool then add to a food processor along with nuts and whizz until fine. Place contents in a large mixing bowl.
Warm oil in a large frying pan over medium heat, add garlic and gently fry for 4-5 minutes to allow the garlic to infuse and flavour the oil. Remove garlic from pan and discard.
Add the breadcrumbs to the frying pan and cook for 4-5 minutes over low heat until golden brown. Combine toasted breadcrumbs to the prosciutto and nut mixture and season with freshly ground black pepper.
TO MAKE THE PASTA:
Add mint and kale to food processor and whizz to a fine texture, remove and add to mixing bowl. Add drained feta into food processor and blend to form a smooth paste, add lemon juice and zest, season with black pepper. Combine with the mint and kale then add to a saucepan and cook over low heat until hot.
Cook spaghetti as per the packet instructions then drain and add to mint, kale and feta mixture and stir through. Add blanched asparagus tips and baby peas and turn out into a large serving bowl, scatter top with pangrattato and a few fresh mint leaves.
Serve with extra lemon wedges.
Note: to make this a vegetarian dish, simply omit the prosciutto.