Peppery haggis and the crunch of walnuts are a winning combination.
Serves 4.
Products used:
MasterClass Non-Stick Heavy Duty 20cm Saucepan
MasterClass Acero Stainless Steel 15cm (6") Chef's Knife
MasterClass Acero Stainless Steel 9cm (3.5") Paring Knife
MasterClass Heavy Duty 28cm Frying Pan
MasterClass West Blade Handheld Stainless Steel Cheese Grater with Handle - Coarse Holes
Ingredients:
350g dried pasta
1 tsp salt
1 medium red onion finely chopped
2 garlic cloves finely chopped
20g butter
1/2 tsp fresh rosemary chopped
1/2 tsp fresh thyme chopped
150g haggis
40g white wine
6 spring onions chopped
70g walnuts, roasted
50g freshly grated pecorino cheese
Method:
Place the pasta into a large pan of salted boiling water and cook.
Place the chopped onion, garlic and oil into a large frying pan and cook for 5-6 minutes.
Add the butter and herbs, then break up the haggis in the pan and continue to cook until the onions are soft and the haggis crisps up a little.
Add in the white wine and boil until it reducers by half.
Lift out a few tablespoons of the pasta water and place into the pan with the haggis.
Drain the pasta and add to the pan.
Stir together and finish with the walnuts and spring onions.
To finish grate over a little cheese and serve.
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