Chestnut Pasta

15 Nov

I am so proud of this :’)

My baby.

Serves 2.

  • 200g spaghetti
  • 15og tenderstem broccoli
  • approx 180g vacuum packed chestnuts
  • 100g pancetta or 2 slices bacon, chopped (optional)
  • 150g log soft, rindless goat’s cheese, crumbled
  • 2 tsp dried sage
  • 1 tsp dried chilli flakes
  • few squeezes of lemon juice
  1. Boil the spaghetti in salted water. About 7 minutes in, add the broccoli and continue cooking until both are al dente. Retain about 2 tbsp of the pasta cooking water and drain the rest. Set aside.
  2. Meanwhile, heat a little oil in a large frying pan and fry the pancetta. Add the sage, chilli flakes, goat’s cheese and pasta water.
  3. Mix together to make a creamy sauce, then add the chestnuts, pasta and broccoli. Combine until everything is nicely coated.
  4. Plate up and squeeze over a bit of lemon juice.

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One Response to “Chestnut Pasta”

  1. Sam November 15, 2012 at 8:57 pm #

    This is amazing. O.O

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