Pappardelle with sorrel butter & pine nuts

Pappardelle with sorrel butter & pine nuts

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4

This seasonal sorrel and pappardelle pasta dish is simple and uses just a handful of ingredients. It's ready in 20 minutes and makes a fresh veggie main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal384
  • fat23g
  • saturates13g
  • carbs35g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0.5g
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  • 2 large handfuls sorrel leaves



    Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly…

  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250g pappardelle pasta
  • 75g toasted pine nuts, to serve
  • parmesan, shaved, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

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