Special Diet

Pappardelle with Pea Shoots & Dill

prep 5 mins cook 12 mins
  • 200 g (7 oz) dried papperdelle or other ribbon pasta
  • 50 g (2 oz) butter
  • 1 garlic clove, crushed
  • 2 tablespoons chopped dill
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • 50 g (2 oz) pea shoots, thick stalks discarded
  • lemon wedges, for squeezing over
  • salt and pepper

Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes or until just tender. Drain and return to the pan.

Dot the butter on to the hot pasta and add the garlic, dill, Parmesan and a little salt and pepper. Stir until well mixed, then add the pea shoots and stir until slightly wilted and distributed through the pasta.

Serve immediately with lemon wedges for squeezing over the pasta.

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