Method
1
Bring plenty of salted water to the boil
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. Buon Appetito!
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
300 g Chef Luca Ciano ‘Spaghetti Chitarra’
200 g unsalted butter
½ sage bunch
3 tbsp pine nuts
3 tbsp sultanas
150 g goat cheese, cut into small pieces
150 g baby spinach, washed
50 g Parmigiano Reggiano cheese, grated
salt & pepper
Ingredients
300 g Chef Luca Ciano ‘Spaghetti Chitarra’
200 g unsalted butter
½ sage bunch
3 tbsp pine nuts
3 tbsp sultanas
150 g goat cheese, cut into small pieces
150 g baby spinach, washed
50 g Parmigiano Reggiano cheese, grated
salt & pepper
