|50 g||baby spinach|
|50 g||pine nuts|
|100 ml||vegetable stock|
|1 tsp||chili oil|
Cook linguine, according to the package instructions, in salted boiling water for approx. 8 - 9 min. until al dente. Drain and set aside.
Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.
Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.
Add linguine to the pan. Pour in vegetable stock and bring to a boil.
Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.