Pappardelle with sorrel butter & pine nuts

Pappardelle with sorrel butter & pine nuts

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Prep: 10 mins Cook: 10 mins

Easy

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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Ingredients

  • 2 large handfuls sorrel leaves
    Sorrel

    Sorrel

    sor-rel

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

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

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

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

    Parmesan

    parm-ee-zan

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

Method

  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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