Macadamia Fettucini

Macadamia's were first called Queensland nut (the state of Australia where they originate from). They were sent to various countries to grow and harvest. I lived in Queensland for over 15 years and we had 2 macadamia trees in our front yard. This recipe is great to serve with a simple meat dish (such as grilled fish or chicken) or for a light meal with a simple salad. Feel free to add more macadamias, the amount listed is the minimum I recommend.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 500  g fettuccine
• 3  tablespoons  macadamia nut oil
• 3  tablespoons olive oil
• 130  g  macadamias, coarsely chopped
• 2  garlic cloves, minced
• 3  tablespoons  grape juice or 3  tablespoons white wine
• 1⁄2 cup  grated parmesan cheese
• 10  slices prosciutto, torn into pieces

Directions

1. Cook the pasta as per the directions on the pack.
2. Heat the oils, saute the macadamias until golden.
3. Add the garlic and cook until fragrant.
4. Remove from the heat and add the juice/wine.
5. Toss through the cheese, prosciutto and pasta.
6. Serve.