Day 278: Lemon Samphire Pasta

Although samphire is rapidly going out of season in this country, I need a break from root vegetables. I’ve got a yearning for a throw back to summer months of zesty pasta.

Ingredients:

  • 70g samphire
  • 50g pine nuts
  • 200g pappardelle pasta
  • 2 x lemons
  • 2 x garlic cloves
  • Small bunch of flat leaf parsley
  • Splash of white wine

Toast the pine nuts in a dry frying pan and set aside.

Boil the pasta for 8 minutes, throwing the samphire in for the last 2 minutes. Drain, reserving a cupful of the cooking water.

Heat olive oil in the pasta pan and gently heat the zest and juice of the lemons. Add the crushed garlic, a good splash of the pasta water and the wine. Cook for 5 minutes, then return the pasta and samphire back to the pan. Season well, stir through the parsley and pine nuts and serve. (The Man added chicken to his.)

It was so good to welcome back an old favourite in the guise of lemon pasta and the samphire worked triumphantly in it.

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