Serves: 4

Cooking time: 30 mins

Equipment needed: Large pan, pestle and mortar 

Pair with: South African Premium Fairtrade Chenin Blanc, €7.99

What you’ll need

40g pine nuts 

2 tbsp olive oil 

1 onion, finely chopped 

2 garlic cloves, minced

250g piccolo cherry tomatoes 

2 lemons 

25g butter 

350g jar Deluxe Tomato and Basil Pasta Sauce 

250g fresh penne pasta

300ml vegetable stock

100g baby spinach

1 ball mozzarella 

Small handful basil leaves, to serve 

White wine, to serve 

Sea salt and freshly ground black pepper 

What to do

1. Heat a large pan over a medium heat. Add the pine nuts, tossing until toasted. Remove, and using a knife or a pestle and mortar, roughly chop or crush the nuts.

2. Add the oil to the same pan followed by the onion and tomatoes. Stir for 6-8 minutes until slightly softened. 

3. Put the butter in the pan and stir until bubbling and golden, then add the lemon zest, crushed toasted pine nuts and penne and toss to coat the penne in the butter.  

4. Stir through the tomato sauce and stock and allow to simmer for 15 minutes over a low heat, stirring very frequently to prevent sticking. 

5. Once the pasta is cooked, stir through the baby spinach until wilted. Tear the mozzarella into chunks and stir through. Season, top with fresh basil leaves and then serve in wide bowls.