Pappardelle with mascaropone, hazelnuts and kale
( SERVES 2 )
Photo by Tamara West
- Mix mascarpone with the zest and juice of a lemon, a good grating of fresh nutmeg, salt and ground black pepper.
- Toss the mascarpone mix through some freshly cooked and drained pappardelle pasta along with baby kale leaves (or rocket), toasted and roughly smashed hazelnuts and a small handful of torn tarragon leaves.