A tasty, elegant, summer super.
Serve with a crisp salad and a light red wine such as an Australian Tarrango or a light Beaujolais.
Hugo Arnolds St Tola with penne, spinach, sage and walnuts.
1. Cook the penne in well salted water.
2. Mix the butter, sage leaves and walnuts over a medium heat and colour lightly for 5 mins.
3. Add spinach and allow to wilt into the butter mixture.
4. Toss butter mixture over the penne, season with salt and pepper and scatter the warmed St Tola over the pasta.