Poppy Seed Fettuccine with Goat's Cheese, Grape and Pine Nut Salad

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Add broccolini and peas to a large, heat-proof bowl and cover with boiling water and a plate. Leave for 5-7 minutes, until bright green and tender. Drain well and set aside.
3. While vegetables cook, heat a large, dry fry-pan on medium heat and toast pine nuts for 3-4 minutes, until golden brown. Remove from pan and set aside. Return pan to medium heat with a drizzle of oil. Add butter, shallot and a pinch of salt and cook for about 3 minutes, until softened, stirring often.
4. When shallot is tender, add wine/stock and allow to bubble and reduce for about 1 minute, until almost evaporated. Remove pan from heat. While shallot cooks, add pasta to pot of boiling water and cook for 2-3 minutes, until just tender. Reserve ½ cup pasta water then drain and set aside.
5. Add reserved pasta water to pan with shallots, along with first measure of goat’s cheese and mix well to form a creamy mixture. Season with pepper. Add cooked pasta to pan along with broccolini and peas, toss to combine and heat through for about 1 minute.
6. Add all balsamic, grape and pine nut salad ingredients to a large bowl and toss to combine. Season to taste with salt and pepper.
7. divide poppy seed fettuccine between bowls and top with balsamic, grape and pine nut salad. Garnish with mint and crumble over remaining goat’s cheese.