SPAGHETTI CHITARRA WITH BURNT BUTTER SAGE, PINENUTS, SPINACH & GOAT CHEESE

Enjoy this decadent pasta dish – a quick & simple midweek saver…

This dish pairs perfectly with our Cockfighter’s Ghost Single Vineyard Chardonnay.

Spaghetti Chitarra with Burnt Butter Sage,
Pinenuts, Spinach & Goat Cheese

Serves 4 – Prep 15min – Cooking time 10min

Ingredients

• 300g Chef Luca Ciano ‘Spaghetti Chitarra’
• 200g unsalted butter
• ½ sage bunch
• 3 tbs of pinenuts
• 3 tbs of sultanas
• 150g goat cheese, cut into small pieces
• 150g baby spinach, washed
• 50g Parmigiano Reggiano cheese, grated
• salt & pepper

Method

1. Bring Plenty of water to the boil, when boiling add salt (about 3-4lt water and 7gr salt per lt)
2. Melt butter in a large frying pan, then add sage and cook for 2 minutes, then add sultana and pine nuts and cook for another 2 minutes, season and remove from heat
3. Cook pasta as per packet’s instruction
4. Drain and toss into the frying pan for 1 minute, then add spinach and goat cheese, toss till combine. Add Parmesan cheese
5. Serve with pan juices. Enjoy!