Spinach, goats cheese, nutmeg,
chicken, parma ham, dischi volante, bell peppers, balsamic vinegar, pine nuts, passata, basil, basil oil, onion.
Spinach and figs are in season right now, so make the most of it!
1) Combine the spinach leaves, freshly grated nutmeg and goats cheese in a blender, slice a pocked into the side of your chicken and pack with the spinach mix, pine nuts and sliced figs. Rub a little of the spinach stuffing over the skin of the chicken, wrap the chicken in parma ham and bake.
2) To make the pasta sauce; roast slices of bell pepper in the oven until the skin blackens and blitz in the blender along with a handful of fresh basil. Set aside.
3) Sautee half a finely chopped white onion in basil oil and allow to completely soften. Stir through half a glass of red wine, then add passata tomatoes.
4) Stir in the roasted peppers, season with a pinch of salt and finish with a splash of balsamic vinegar before stirring the drained pasta into the sauce.