- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1 lemon, rind removed, no white pith
- 5 cloves garlic, peeled
- 1 tbsp thyme, leaves only
- 1 tsp mixed spice
- 5 tbsp clear honey
- 1 tbsp caster sugar
- dashes of extra virgin olive oil
- 2 tbsp roughly chopped flat leafleaves parsley
- 30 g puréed ginger, stringy bits removed
- 15 fresh or dried shelled walnuts, plus extra to garnish
- water or vegetable stock
- 200 g bucatini pasta or spaghetti
1. Combine three-quarters of the lemon rind, along with all the garlic, thyme, mixed spice, honey, sugar, olive oil, parsley leaves and ginger in the bowl section of a blender or food processor.
2. Add about a ladleful of hot water or vegetable stock, just to loosen the mixture. Tip in the walnuts and continue to purée. Season with salt and pepper, to taste.
3. In a large pan of boiling salted water, boil the bucatini or spaghetti until al dente (retaining bite) - this should take about 8 minutes, depending on the variety of pasta.
4. Drain the pasta, retaining a little of the boiling water, then tip the pasta back into the pan, add 4-5 tablespoons of the purée and stir together. Add some more of the pasta boiling water, if necessary, to allow the mixture to coat the pasta.
5. Sprinkle over some more chopped walnuts with the remaining chopped lemon zest and serve at once.
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