Name: Bacon spaghetti with green sauce and macadamia lemon crumb
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 gram spaghetti; 1 tablespoon olive oil; 4-6 bacon rashers, sliced; 2 garlic cloves, thinly sliced; 1 cup fresh breadcrumbs; zest and juice of 1 small lemon, plus extra wedges, to serve; 1/2 cup macadamia nuts, roughly chopped, toasted; 3-4 kale leaves, central stalk removed; 2 handfuls other greens – spinach, silverbeet, sorrel etc; 1/4 cup olive oil; 1/2 teaspoon salt and a grind of black pepper

Bacon spaghetti with green sauce and macadamia lemon crumb

Nici Wickes' spaghetti recipe is tasty, healthy and so easy to throw together. Toss with green sauce and top with crunchy macadamia and lemon crumb for a speedy, fuss-free weeknight meal

Bacon and kale spaghetti with macadamia and lemon crumbs

Serves 2

Cook

15M

Ingredients

200 gram spaghetti

1 tablespoon olive oil

4-6 bacon rashers, sliced

2 garlic cloves, thinly sliced

1 cup fresh breadcrumbs

zest and juice of 1 small lemon, plus extra wedges, to serve

1/2 cup macadamia nuts, roughly chopped, toasted

3-4 kale leaves, central stalk removed

2 handfuls other greens – spinach, silverbeet, sorrel etc

1/4 cup olive oil

1/2 teaspoon salt and a grind of black pepper

Method

1.Preheat oven to 180°C.

2.Bring a large pot of well-salted water to the boil and cook the spaghetti.

3.For the topping, heat the oil in a large frying pan over medium heat, add the bacon and gently fry for 4-5 minutes until crispy, adding the garlic in the final minute or so. Add the breadcrumbs and fry until golden. Take off the heat and add the lemon zest and toasted macadamias.

4.For the green sauce, using tongs, briefly dip the greens in batches into the pasta water to wilt, then transfer to a food processor. Add the lemon juice, last measure of olive oil and seasoning, then process until you get a chunky sauce. Add a splash of pasta water if you want a looser, smoother sauce. Taste, then add salt or more lemon juice, if needed.

5.Drain the cooked spaghetti and add to the green sauce, then most of the crumb topping (reserve some to garnish), tossing well.

6.Serve with lemon wedges.

Nici Wickes