Linguine with sage butter and baby spinach

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!