Chestnut Pasta

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.