Organic Teff Pasta Salad with Macadamia Ricotta

teff pasta salad with macadamia ricotta & pesto dressing

what you need

250g packet Outback Harvest Low Carb Teff Pasta Penne
1 cup cherry tomatoes, halved
1 cup chickpeas
¼ small red onion, finely sliced
1 cup zucchini , peeled lengthwise into ribbons (about ½ zucchini)
¼ cup basil, roughly chopped
¼ cup parsley, roughly chopped

macadamia ricotta & pesto dressing

½ cup basil & hemp seed pesto
½ cup macadamia nut ricotta (recipe below)
¼ cup naked coconut aminos
2 tbsp lemon juice

what to do

Make the macadamia ricotta as per recipe below.

Cook Teff pasta penne as per instructions on packet.

Add all macadamia ricotta & pesto dressing ingredients to the food processor, and blend gently until combined.

Dress the cooked pasta with the ricotta & pesto dressing, leaving a couple of tablespoons.  Then add the rest of the salad ingredients and mix gently.

Serve in a large bowl. Drizzle over remaining ricotta dressing with a sprinkle of chopped parsley. If you have any leftover macadamia ricotta, crumble some of this over the salad also.

Macadamia Nut Ricotta (makes about 2 cups of ricotta)

what you need

2 cups macadamias (I used Barenuts Lemon Myrtle Roasted Macadamias)
½ tsp sea salt
Juice of medium lemon
½ cup water

Use the following quantities if you only want to make the correct amount for the Teff pasta salad recipe

½ cup macadamia nuts
Pinch sea salt
½ tbsp lemon juice
1 tbsp water

what to do

Add all ingredients to high speed food processor and process until smooth. The texture should resemble ricotta so you could add a little extra water, if necessary.

Add your leftover ricotta to steamed vegetables or your everyday salad. Or try as a spread on sourdough with slices of avocado and drizzle of balsamic vinegar.

recipe by Kristin J for go natural foods

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