Meals and Courses

Pappardelle with Chestnuts, Rocket and Parma Ham

cook 30 mins
Tags: Quick eats
  • 75 ml (3 fl oz) olive oil, plus extra to serve
  • 6 sage leaves
  • rind of 1/2 lemon, cut into strips
  • 100 g (3 1/2 oz) shop-bought cooked and peeled chestnuts, halved if liked
  • 400 g (13 oz) pappardelle
  • juice of 1/2 lemon
  • 50 g (2 oz) rocket leaves
  • 150 g (5 oz) Parma ham
  • salt and pepper
  • Place the oil in a medium-sized pan, add the sage leaves and lemon rind and heat very gently for about 10 minutes. Add the chestnuts and cook gently for a further 10 minutes. Remove from the heat and set aside for 10 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain.
  • Remove the lemon rind and sage leaves from the oil. Toss together the chestnut lemon oil with the pasta.
  • Pile on to serving plates and arrange the rocket and Parma ham on top. Serve immediately with a squeeze of lemon juice over each portion.
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