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.