Red Wine Spaghetti with Ghee, Pine Nuts and Basil

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

25 g

Ghee , divided

grass-fed

2 cloves

Garlic , minced

750 mL

Light Red Wine

such as Beaujolais

6 g

Sea Salt

225 g

Gluten-Free Spaghetti

75 g

Pine Nuts

150 g

Crumbled Feta Cheese

or Almond Milk Ricotta

1

Lemon , juiced

1 Tbsp juice needed

10 g

Chopped Fresh Basil Leaves

Cooking Instructions

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Step 1

Find a pan wide enough to hold the uncooked pasta. Melt the Ghee (15 g) in the pan, then turn the heat to medium-high and add the Garlic (2 cloves) . Cook for 3 to 4 minutes, until the garlic just starts to brown.

Step 2

Add Light Red Wine (750 mL) , Sea Salt (6 g) , and a cup of water, and bring to a boil. Add the Gluten-Free Spaghetti (225 g) and reduce heat to a rapid simmer.

Step 3

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