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!

Prep Time10 minsCook Time5 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

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

Directions

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!

Spaghetti chitarra with burnt butter sage, pine nuts, spinach & goat cheese
IngredientsDirections