Starters Recipes - Kitchen Garden Spaghetti

Ingredients

• 100 g/4 oz/1/2 cup butter

• 50 g/2 oz/1/2 cup ground almonds

• 20 ml/4 tsp grated Parmesan cheese

• 45 ml/3 tbsp chopped parsley

• 10 ml/2 tsp chopped sage

• Salt and freshly ground black pepper

• 225 g/8 oz spaghettini

• Crumbled Wensleydale cheese

• Toasted flaked almonds

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Method:

1. Mash the butter with the ground almonds. Work in the Parmesan cheese and the herbs and season well.

2. Cook the spaghettini according to the packet directions. Drain and return to the saucepan.

3. Add the herb paste and toss over a gentle heat until melted and the sauce coats every strand.

4. Serve garnished with the Wensleydale cheese and the flaked almonds.