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Macaroni Pasta With Ground Walnuts And Cardamom

By: Ramona Cuisine from ramonascuisine.com
Macaroni Pasta With Ground Walnuts And Cardamom
Macaroni Pasta With Ground Walnuts And Cardamom

"Macaroni pasta with ground walnuts and cardamom We are never running out of breakfast ideas over here. I’ve made these creamy sweet macaroni pasta version, a recipe that uses milk, macaroni pasta, ground walnut and cardamom for a subtle flavour. I have made this a few years back and my kids were not fond of. They were fairly small and cardamom with young children I suppose can be a little tricky. This delicious sweet macaroni pasta dish contains milk, ground walnuts, cardamon for a very nice and distinct flavour. "

NotesIf you’re not a cardamom lover, replace this by vanilla or rum essence. Vanilla pod and seeds would work beautifully here.
Ground walnuts – I generally ground these in advance a little more and store in a jar. It stores well outside for a good 4-6 weeks. Make sure they are good quality walnuts and do not taste stale.
Another tip that I have for you with the ground walnuts its to buy whole walnuts and break them yourself. The ready shelled walnuts in the shops are normally bruised and most likely will taste stale. It might be luck but in my experience there was not once that I bought ready shelled walnuts that did not taste bad, so for me it’s hand shelled option without a fail.

Serves3

Preparation Time2 min

Cooking Time23 min

Cooking MethodSlow Cooker

Ingredients

  • 800 ml milk almond or cow’s milk
  • 250 g macaroni pasta
  • 2-3 tbsp cane sugar
  • 120 g ground walnut
  • 1 cardamom pod
  • 1 pinch salt
  • 1 tbsp rosemary flowers to decorate (optional)

Instructions

  1. Add the milk to a larger pot (ideally a bottom heavy one) salt, sugar, the slightly crushed cardamon pod and the dry macaroni pasta.

  2. Cook the pasta in the milk over medium/low heat for about 20-25 min stirring occasionally.

  3. While you keep an eye on the milk and pasta giving it a stir every 30-40 seconds, take out the food processor and give the walnuts kernels a few pulses until it gets to a couscous consistency.

  4. When the pasta is ready (don’t overcook) take off the heat and set aside for a minute or two. Just allow it to cool a little.

  5. Mix in the ground walnut and plate the pasta. Serve and enjoy. Although I love to have it hot, this is perfectly okay to have it cold too.

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