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Member recipe

Sicilian lemon pappardelle

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Prep: 30 minutes Cook: 30 minutes

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Serves 4

A fresh Sicilian Summer pasta dish

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  • 30g unsalted butter
  • 4 banana shallots, sliced
  • 2 garlic cloves, crushed
  • Zest and juice 3 lemons (ideally Sicilian), plus wedges to serve
  • 50g ’nduja, crumbled
  • 3 tbsp extra-virgin olive oil, plus extra for frying
  • 50g fresh white breadcrumbs
400g fresh pappardelle
  • 40g parmesan, grated, plus extra to serve
  • Bunch fresh flatleaf parsley, chopped


  1. Heat the butter in a large pan over a low heat and fry the shallots for 15 minutes until soft. Add the garlic, lemon zest and juice, then cook for a minute. Add the ’nduja and half the parsley, then fry for 1-2 minutes.

  2. In a small frying pan, heat a glug of olive oil, add the breadcrumbs and fry over a medium heat for 3-4 minutes until crisp. Set aside.

  3. Cook the pappardelle in a pan of boiling salted water for 3-4 minutes until almost tender. Drain, reserving a cupful of the cooking water, then add the pasta to the ’nduja mixture. Set over a medium heat, then toss with a splash of the pasta water, the 3 tbsp olive oil and the 40g parmesan.

  4. Season to taste, divide among bowls, sprinkle with the crunchy breadcrumbs and remaining parsley, then serve with lemon wedges and extra parmesan.

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