|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.