Pappardelle with mascaropone, hazelnuts and kale

Name: Pappardelle with mascaropone, hazelnuts and kale
Yield: 2
Ingredients: 1 Nutmeg, good grating, fresh; 1 Lemon, zest and juice; ½ cup Mascarpone; 1 to taste Salt & freshly ground pepper; 250 g Pappardelle pasta; 1 handful Kale leaves, baby leaves, or rocket; ⅓ cup Roasted hazelnuts, roughly smashed.; 1 handful Tarragon leaves

for 2 people

Tamara West

By

Warren Elwin

Food writer

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Ingredients

1	Nutmeg, good grating, fresh
1	Lemon, zest and juice
½ cup	Mascarpone
1 to taste	Salt & freshly ground pepper
250 g	Pappardelle pasta
1 handful	Kale leaves, baby leaves, or rocket
⅓ cup	Roasted hazelnuts, roughly smashed.
1 handful	Tarragon leaves

Directions

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.