FISHERIES SORREL RIGATONI PASTA

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This was one of our members favourite Workers' Lunches from June - enjoy the recipe below! 

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Serves 4

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Ingredients:

80g sorrel leaves

20g fresh basil leaves

1 clove garlic

100ml good quality extra virgin olive oil, plus extra tablespoon

320g Rigatoni pasta

1 Lemon, zested

25g hazelnuts, roughly chopped and toasted

25g bread, torn into pieces

Black pepper

Maldon salt

25g Parmesan or Grana Padano

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This dish can be adapted by using gluten free pasta and vegan hard cheese.

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Instructions

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Heat the oven to 190oC. Roughly chop the hazelnuts and toast in oven for approx. 8 mins until golden.

Toast the bread in the oven at 190oC for approximately 20-30 mins until browned. Cool and blitz until the crumbs are coarse. Add a pinch of Maldon salt and half the lemon zest. Leave so the citrus flavours infuse with the crumbs.

Prepare the sorrel by washing the leaves and removing any coarse stalks. Place in the food processor along with 100ml olive oil, basil leaves, garlic, half teaspoon of Maldon salt and generous grind of pepper - blitz until smooth.

Cook the rigatoni pasta according to the packet or slightly less time for al dente texture. Drain, saving some of the starchy cooking water.

In a separate pan, place the cooked pasta, along with the sorrel and a little of the pasta water. Warm through and bring together until the pasta is coated with the glossy sorrel sauce with a loose consistency.

Place in a serving dish and top with the toasted hazelnuts, breadcrumbs and the rest of the lemon zest. Finish with salt and pepper and a generous grating of cheese.

And enjoy!

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Our sorrel was grown by Hugo and Fran - but you can grow your own at home, read more from the RHS on growing sorrel here.