Ingredients

Method

• 50 g pine nuts
• 100 g butter
• 1 t olive oil
• 2 cloves sliced garlic
• ½ cup parsley*
• Zest and juice of 1 lemon
• 250 g cooked penne
• Crumbled goat’s cheese

Method

Ingredients

Toast pine nuts in a dry pan over a medium to low heat until browned. Remove from the pan and set aside. Add butter, olive oil and cloves sliced garlic to the pan and fry until golden.
Add parsley*, as well as the zest and juice of lemon. Remove from the heat and fold through cooked penne. Season to taste and serve warm topped with crumbled goat’s cheese and the toasted pine nuts.