• 2 large handfuls sorrel leaves
  • 100g butter, softened
  • ½ lemon, juiced
  • 250g pappardelle pasta
  • 75g toasted pine nuts, to serve
  • parmesan, shaved, to serve


  • 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.


The sorrel butter is a great recipe in its own right, and can be melted over fish fillets, grilled lamb or stuffed into chicken breasts. This recipe is vegetarian, but a handful of clams or mussels steamed in with it would be delicious, especially the salty juice mixing in with the lemony butter.

Recipe from Good Food magazine, April 2017

Goes well with


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