Equipment:
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Immersion Blender
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Tongs
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Measuring Cups
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Stock Pot
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Sauté Pan / Skillet
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Colander
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Microplane / Grater
Ingredients:
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18 oz of Bucatini Pasta
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4 tbsp. of butter
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3 tbsp. of Kosher salt
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3 tsp. of cracked black pepper
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1 block of Parmigiano Reggiano
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1 lemon
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1/4 cup of macadamia nuts
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5 tbsp. of water
Preparation Notes:
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Soak macadamia nuts the night before or 6-8 hours before preparing.
Instructions:
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Cook pasta in salted water. Boil for 15-20 minutes or until al dente.
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While pasta is boiling, combine macadamia nut and ricotta into a mixture. Start with a low immersion and add water - a tablespoon at a time. Blend ingredients until smooth.
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Drain the pasta while reserving some pasta water on the side.
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Toast the black pepper on medium to low heat in a skillet.
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Add butter and pasta water to skillet.
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Toss pasta into the sauce.
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Grate parmesan and lemon zest generously.
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Enjoy!







Recipe by Mia Nguyen
Photos by Ash Wilhardt