Spaghetti with rosemary and pine nuts
Instructions
While the pasta is cooking, fry the onion with olive oil, butter and the chopped Rosemary, garlic and pine nuts.
Add the white wine and add the chili.
Cook to slow fire for 10 minutes.
Drain the pasta al dente, pour into a soup tureen and serve with the gravy with Rosemary and grated pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 1 sprig of rosemary
- 30 g of butter
- Olive oil
- Salt
- Garlic
- 30 g of pine nuts
- White wine
- 60 g of cheese
- 1 chili