Name: Pappardelle with sorrel butter & pine nuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 large handfuls sorrel leaves; 100g butter softened; ½ lemon juiced; 250g pappardelle pasta; 75g toasted pine nuts to serve; parmesan shaved, to serve

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

Ingredients

2 large handfuls sorrel leaves

100g butter softened

½ lemon juiced

250g pappardelle pasta

75g toasted pine nuts to serve

parmesan shaved, to serve

Instructions

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.