Pappardelle with sorrel butter & pine nuts
Ingredients
- Step 1 2 large handfuls sorrel leaves
- Step 2 100g butter , softened
- Step 3 ½ lemon , juiced
- Step 4 250g pappardelle pasta
- Step 5 75g toasted pine nuts , to serve
- Step 6 parmesan , shaved, to serve
Calories: 384
Carbohydrate: 35 g
Protein: 8 g
Fat: 23 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 4
TAGS
Dinner
Main course
Pastum
Barney Desmazery
Pappardelle
Pastum
Sorrel
Spring
Vegetarian
Vit C
Directions
- Step 1 Roughly chop the sorrel, tip into a food processor with the butter and lemon juice, and whizz to a paste. Season, scrape onto a sheet of cling film and roll into a log. Will keep in the fridge for one week, or in the freezer for a month.
- Step 2 Cook the pasta following pack instructions until al dente. Meanwhile, put the sorrel butter in a large frying pan to melt and, using tongs, add the pasta straight from the water and toss in the butter. Add most of the pine nuts and mix well before twirling the pasta into bowls. Scatter with parmesan and the remaining pine nuts, and serve immediately.