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!