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Ingredients
Method
- 2 handfuls of sorrel leaves
- 100g butter
- ½ lemon, juice only
- 250g pappardelle or similar pasta
- 75g pine nuts, toasted Shaved parmesan, to serve
- Chop the sorrel then whizz in a food processor with the lemon juice and butter. Season well, and keep chilled. Cook the pasta until al dente, and meanwhile, put the sorrel butter into a frying pan to melt. Add the cooked pasta to the butter, toss well, and stir in the pine nuts. Serve immediately in bowls with a generous portion of shaved parmesan.
10 mins
4 serving
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