Method

1

Bring plenty of salted water to the boil. Then toast pine nuts and set aside

2

Bring Luca’s Pumpkin + Amaretti sauce to a simmer

3

Cook tagliatelle as per packet’s instruction, drain when ready and toss with sauce for 1 minute with 1/2 cup of cooking water

4

Add baby spinach, when wilted remove from heat and add fresh ricotta and Parmigiano Reggiano. and toss well

5

Serve with crumbled amaretti biscuits and a drizzle of olive oil

Prep Time10 minsCook Time10 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 Fresh Tagliatelle ‘Chef Luca Ciano’
 1 jar Pumpkin + Amaretti ‘Chef Luca Ciano’
 80 g goat cheese
 1 cup baby spinach
 2 tbsp pine nuts, toasted
 2 amaretti biscuits crumbled, to garnish (optional)
 2 tbsp extra virgin olive oil ‘Chef Luca Ciano’
 Salt & Pepper

Ingredients

 300 g Fresh Tagliatelle ‘Chef Luca Ciano’
 1 jar Pumpkin + Amaretti ‘Chef Luca Ciano’
 80 g goat cheese
 1 cup baby spinach
 2 tbsp pine nuts, toasted
 2 amaretti biscuits crumbled, to garnish (optional)
 2 tbsp extra virgin olive oil ‘Chef Luca Ciano’
 Salt & Pepper

Directions

1

Bring plenty of salted water to the boil. Then toast pine nuts and set aside

2

Bring Luca’s Pumpkin + Amaretti sauce to a simmer

3

Cook tagliatelle as per packet’s instruction, drain when ready and toss with sauce for 1 minute with 1/2 cup of cooking water

4

Add baby spinach, when wilted remove from heat and add fresh ricotta and Parmigiano Reggiano. and toss well

5

Serve with crumbled amaretti biscuits and a drizzle of olive oil

Tagliatelle with pumpkin + amaretti, goats cheese & spinach, pine nuts
IngredientsDirections