Miso Rosemary Butter Pappardelle

A full-flavoured umami pasta dish! A miso rosemary butter sauce, marinated chickpeas and grated Grana Padano tossed with our hand cut pappardelle.

Serving For Two People

— 300g Hand Cut Pappardelle 
— 450g Miso Butter Sauce 
— 120g Marinated Rosemary Chickpeas
— 40g Grana Padano

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes. 

2) Add Miso Butter sauce to a pan and warm up over medium heat.

3) Transfer cooked pasta to sauce pan, toss or stir gently until evenly coated.

4) Plate in two bowls. Finish generously with marinated rosemary & chickpeas and grated Grana Padano.

Contains Dairy