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Linguine with sage butter and baby spinach
Ingredients
Utensils
large saucepan, colander, cutting board, knife, large frying pan, cooking spoon
How-To Videos
How to halve cherry tomatoes
How to toast nuts
Nutrition per serving
Step 1/ 5
- 250 g linguine
- salt
- large saucepan
- colander
Cook linguine, according to the package instructions, in salted boiling water for approx. 8 - 9 min. until al dente. Drain and set aside.
Step 2/ 5
- 50 g baby spinach
- 12 cherry tomatoes
- 10 sage leaves
- cutting board
- knife
Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.
Step 3/ 5
- 20 g butter
- 50 g pine nuts
- 1 tsp chili oil
- salt
- pepper
- large frying pan
- cooking spoon
Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.
Step 4/ 5
- 100 ml vegetable stock
Add linguine to the pan. Pour in vegetable stock and bring to a boil.
Step 5/ 5
- 50 g baby spinach
- salt
- pepper
Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.
Enjoy your meal!
Tags
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