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.