Lemon & nasturtium pappardelle

Serves 4 / Vegetarian / nut free

When summer is here, I’m in the garden a lot, so I like having quick, simple recipes up my sleeve to whip up when I come inside in the evening. This pasta dish has fresh lemon, garlic and wilted nasturtium leaves from the garden. Add to that a simple butter sauce made by using the pasta water and a generous helping of parmesan cheese and you have the perfect easy summer supper.

Photo: supplied

Ingredients

• 400g dried pappardelle pasta
• ¼ teaspoon salt
• 60g butter
• 2 cloves garlic, peeled and crushed
• 1 tablespoon lemon zest
• 1 teaspoon cracked black pepper
• ¼ cup/60ml lemon juice
• 1 cup parmesan cheese, finely grated
• 2 cups shredded nasturtium leaves

To serve

• salt and pepper, to taste
• handful fresh basil
• parmesan cheese, grated

​Method

Bring a large pot of water to the boil. Once boiling add in the pappardelle and ¼ teaspoon of salt. Cook for 7–8 minutes until al dente. Reserve 1 cup of the pasta water before draining.

Heat a deep frying pan over medium heat and add half the butter, the garlic, lemon zest and pepper. Sauté for 3–4 minutes.

Pour in the pasta water and remaining butter and let it melt and simmer.

Add in the cooked pasta, lemon juice and parmesan and toss it together well as the cheese melts. Keep tossing until all the pasta has been coated.

Stir through the nasturtium leaves and let them wilt. Taste and add salt if necessary.

Serve immediately with another crack of black pepper, torn basil leaves and freshly grated parmesan.