Teff Pasta Salad with Macadamia Ricotta Web

teff pasta salad with macadamia ricotta & pesto dressing

what you need

salad dressing

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


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

what to do

Make the macadamia ricotta as per recipe below.

Cook Teff pasta penne as per instructions on packet.

Add all salad dressing ingredients to the food processor, and blend gently until combined.

Dress the cooked pasta with the ricotta 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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