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Pappardelle with Marie Harel and Hazelnuts

Serves 4

100g Lewis Road Creamery butter
4 small waxy potatoes, peeled and boiled until very soft, in salted water
2 tsp marjoram leaves
Maldon sea salt
Freshly ground black pepper
250g Alfieri egg pappardelle
1 lemon, halved
extra virgin olive oil  for drizzling
4 Tbsp Hazelz roasted hazelnuts coarsely chopped
150g Marie Harel petit camembert cut into small pieces
Parmigiano Reggiano to serve

Heat the butter on low in a large heavy-based frying pan. Let the butter sizzle until deep golden brown. Add the potatoes and stir so they break up a little then add the marjoram and a generous amount of salt and pepper.

Meanwhile, boil the pasta in lots of salted boiling water until just al dente.

Scoop the pasta out of the water into the potato mixture, add a squeeze of lemon, a lug of EVO, the hazelnuts and Marie Harel cheese.

Give the pasta a good toss then serve in 4 warm bowls or plates. Finely grate Parmigiano over the top and serve.

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