Sweet Lemon, Ginger and Walnut Pasta

Name: Sweet Lemon, Ginger and Walnut Pasta
Yield: Serves 2–4
Cuisine: British
Ingredients: 100 g bucatini or spaghetti per person; 100 g bucatini or spaghetti per person; 30 g pureed fresh root ginger, sieved of stringy bits; 15 fresh or dried shelled walnuts, plus extra to garnish; extra virgin olive oil; 2 tbsp flat-leaf parsley leaves, roughly chopped; salt and pepper; salt and pepper; water or vegetable stock; water or vegetable stock; 5 garlic cloves, peeled; 1 lemon, peeled of the rind, no white pith; 1 tbsp caster sugar; 5 tbsp runny honey; 1 tsp ground mixed spice; 1 tbsp thyme leaves

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I first tried this in a back-street restaurant in Florence. It was one of those jaw-dropping moments when you become transfixed by the dish in front of you. After much cajoling, the grandmother behind the stove scribbled something in Italian on a scrap of paper...

Ingredients

1 lemon, peeled of the rind, no white pith
5 garlic cloves, peeled
1 tbsp thyme leaves

Europe
United Kingdom
Main course
Vegetarian
September
October
Autumn

Method

Blitz three-quarters of the lemon rind with all the ingredients up to the walnuts in a food processor. Let down the mixture with a ladleful of hot water or vegetable stock, just to loosen. Now add the walnuts and continue to purée. Season with salt and pepper.

Boil up some bucatini or spaghetti until al dente, drain then add 4–5