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.
- 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.)