Broccoli rabe, burnt butter and sage spaghettini

Ingredients

• 400 gm gluten-free spaghettini
• 500 gm broccoli rabe, trimmed, cut into 5cm pieces
• 80 gm unsalted butter
• 1/2 cup small sage leaves, loosely packed
• 3 golden shallots, thinly sliced
• 2 garlic cloves, finely grated on a Microplane
• 1 1/2 tbsp finely chopped preserved lemon, plus extra to serve
• 1/2 tsp dried chilli flakes
• Toasted chopped macadamia nuts, to serve

Instructions

1. 1

   1.: Cook pasta in salted boiling water for 2 minutes less then manufacturer's cooking time. Add broccoli rabe and cook until broccoli rabe is just tender and pasta is al dente (2 minutes); drain and set aside.

2. 2

   2.: Meanwhile, heat butter in a large deep frying pan over high heat. When butter begins to foam, add sage and cook, stirring occasionally, until sage is crisp (30 seconds). Using a slotted spoon, remove sage from butter and drain on paper towel; set aside.

3. 3

   3.: Reduce heat to medium, add shallots and garlic to pan and cook, stirring occasionally, until shallots have softened (4-6 minutes). Add broccoli rabe, preserved lemon and pasta and stir to combine.

4. 4

   4.: Divide among bowls and top with crisp sage, chilli and macadamia.