Your Kiwi Diamond Recipes

Lemon & Almond Spaghetti, Brussels Sprouts and Cauliflower Crumbs by Paul Jobin


Lemon & Almond Pasta

  • 400gm Diamond Spaghetti Pasta
  • 500gm Brussel Sprouts, leaves peeled & heart soaked in iced water
  • 1 tbsp Olive oil
  • 3 cloves Garlic, peeled & sliced thinly
  • 2 Lemons, zested and juiced
  • 40ml Pasta cooking water
  • 125gm Lite Sour Cream
  • 1/4 cup sliced Almonds, lightly toasted
  • 50gm Parmesan cheese, grated
  • 1/2 cup Flat Leaf Parsley, leaves picked and roughly chopped
  • Sea salt and freshly milled pepper

Cauliflower Crumbs

  • 200gm Cauliflower florets, pulsed in a food processor
  • 50g Sourdough breadcrumbs
  • 1/4 cup Olive oil
  • 2 cloves Garlic, peeled & sliced thinly
  • 1/4 tsp Chilli flakes
  • Sea salt and freshly milled pepper


Cauliflower Crumbs
Preheat oven to 180 degrees centigrade. In a mixing bowl, toss ingredients together, this mix should feel damp to touch. Tip into an oven pan, spread out evenly and bake, stirring once during this time for 8 - 10 minutes. The crumbs should be slightly crunchy and smell great!

Lemon & Almond Pasta
Bring a large saucepan of salted water to the boil. With a sharp knife, shred the brussel sprout hearts finely and rid excess water in the salad spinner. Plunge the pasta into the water, turn down the heat to a gentle turning boil and cook the [asta for 9 minutes. Add the brussell sprouts and cook for a further 1 minute. Drain the pasta, reserving 40ml of the water which contains starch from the pasta to help thicken the sauce. In a saute pan, heat the olive oil, add the garlic, start to toast in the oil, turn off the heat and carefully whisk in the lemon juice and pasta water and then the sour cream. Place the pasta and brussel sprouts in a large mixing bowl, pour over the sauce, add the almonds, parmesan, parsley and seasoning. Spoon into a warmed bowl and scatter over the cauliflower crumbs.
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