Cooking Instructions
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Step 1
Find a pan wide enough to hold the uncooked pasta. Melt the
Grass-Fed Ghee (1 Tbsp)
in the pan, then turn 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 (3 cups)
,
Sea Salt (1 tsp)
, and a cup of water, and bring to a boil. Add the
Gluten-Free Spaghetti (8 oz)
and reduce heat to a rapid simmer.
Step 3
Cook the pasta until the wine has been absorbed, stirring occasionally. You want some liquid leftover as a sauce, so once you remove the pan from the heat, and a few splashes of water so the gluten-free noodles don’t dry out. (Depending on the pasta you are using, you may need to add up to two more cups of water as you cook.)
Step 4
Off the heat, add the remaining
Grass-Fed Ghee (1 Tbsp)
,
Pine Nuts (1/2 cup)
, 1 Tbsp of
Lemon (1)
, and
Fresh Basil Leaves (1/2 cup)
. Toss to combine and top with the
Feta Cheese (1 cup)
.
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