IngredientsMain course, 20 mins. Serves 2
Cook 150 g spaghetti al dente according to the instructions on the pack. Finely chop 2 cloves of garlic. Remove the seeds from 1 red chili pepper. Finely slice the pepper. Finely chop 3 stems of parsley. Roast 2 tbsp pine nuts in a dry frying pan until they are golden brown. Place on a plate. Heat 2 tbsp of the oil from the cheese cubes in a frying pan. Fry the garlic and chopped red pepper gently for 3 mins. Drain the spaghetti. Mix the garlic/pepper oil through the spaghetti. Stir 1 drained tub of SoFine SoCheeze cubes mediterranean herbs (250 g) through the spaghetti. Dress with 2-3 tbsp of the oil from the cubes, the parsley and pine nuts. Divide the pasta over 2 plates or bowls.
tip: Tastes delicious with tender broccoli florets