Pea, Lovage & Vermentino Pappardelle

Updated: Jun 18

There is little that sings of early summer, than the verdant green of fresh peas. Combined with the celery notes of lovage, and the crisp green apple of a light Vermentino, this is the epitome of summer feasting.


125ml Extra Virgin Olive Oil

2 Cloves Garlic, minced

280g Fresh, shelled peas

Small Handful Fresh Lovage

100ml Vermentino Wine (A crisp variety as opposed to the more honeyed melon notes)

½ tsp Sea Salt Flakes

500g Fresh Pappardelle

Handful shredded summer greens

Finely Grated Pecorino to serve, or vegan alternative.


1. Add the oil to a large sauté pan and heat over a medium heat, add the garlic and cook 5 minutes, or until soft and sweet.

2. Add the peas and the wine and simmer for 2 minutes, or until just cooked. Transfer to a blender along with the Lovage and salt and blend to form a smooth puree. Taste and adjust the seasoning, perhaps with a splash of lemon juice. pop back into your pan.

3. Bring a large pan of water to the boil and season generously with salt.

4. Add the pasta and cook 3 minutes, add the greens, and cook 1 minute more.

5. Using tongs, add the pasta, greens and a little residual water to the sauce and swirl to coat. Stir through some Pecorino (or vegan alternative) then divide among 4 plates.

6. Serve garnished with extra Lovage and Pecorino.