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