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Member recipe

Pasta,cracked pepper,herbs

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Serves 4

really easy and scrumptious

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  • 1 lb (450 g) dried pasta
  • 2 tablespoons fresh lemon juice
  • 2 level tablespoons fresh lemon zest, plus a little extra to sprinkle at the end
  • 12 whole peppercorns, lightly crushed in a pestle and mortar
  • 1½ oz (40 g) fresh basil
  • 1 oz (25 g) fresh mint
  • 2 oz (50 g) fresh rocket leaves
  • 6 spring onions, trimmed
  • 2 cloves garlic, peeled
  • 4 tablespoons extra virgin olive oil
  • sea salt


    1. Begin by heating four pasta bowls ready for serving. Then, in a large saucepan, heat up 8 pints (4.7 litres) water with 1 level tablespoon sea salt and bring it up to a good, fierce boil.
    2. Add the pasta to the boiling water and stir once, then let it boil briskly for 10 minutes.
    3. All that happens now is that while the pasta is cooking, the rest of the ingredients are piled into a processor with a teaspoon of salt, then one big whiz till the herbs are chopped and that is it.
    4. Now drain the pasta and return it quickly to the saucepan with the sauce and toss the two together. Serve in the warm bowls with a little extra zest sprinkled over each one.

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