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Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4


1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling


  1. Preheat oven to 120°celsius
  2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
  3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
  4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
  5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
  6. Sprinkle with ½ the crumb mixture and toss to combine
  7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.




Toasted Almonds with Paprika, Rosemary & Olive Oil
To celebrate National Nut Day we teamed up with Eleanor Ozich to create a delicious recipe for you to try. Sweet, salty and crisp, these paprika and rosemary toasted almonds are all kinds of wonderful. It goes without saying, that nuts love salt. It brings out their delicate sweetness and enhances flavour, a nice quality sea salt makes all the difference in this recipe. You could enjoy the almonds simply as they are, or pop in to a glass jar, and gift to a nut-loving friend. Please be warned, these are tempting, and very addictive!

3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1 teaspoon flaky sea salt


  1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
  2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
  3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
  4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
  5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
  6. Leave to cool completely, then store in an airtight container or jar.
  7. Makes a medium sized jar full.
The nuts will keep in a cool dark place for 2–3 weeks.
Download the PDF version here
This recipe was created by Eleanor Ozich for Alison’s Pantry.