Pasta was never really a staple in the ROOTED KITCHEN, but after finding fresh pasta at a local market, it's become a weekly love affair. Quick to make it's an absolute must after a long day, and this herby pappardelle uses such simple ingredients that you can go back to it time and time again.

Serves 2

250g of fresh pappardelle pasta

100g manchego

For the sauce

olive oil - good glugs of the best quality you can  get and afford

3 cloves garlic

a good handful of fresh thyme - leaves only

1 tablespoon of fresh rosemary, finely chopped

a good handful of cavelo nero, roughly chopped


a handful of near stale bread - some broken into chunks and some in smaller crumbs

3 cloves garlic

olive oil - again - good glugs of the best quality you can  get and afford

a few thyme leaves

1. Pop the kettle on. Add the olive oil and garlic for both the breadcrumbs and the sauce to two pans on a low heat. Get the garlic fragrant but not brown.

2. Add the breadcrumbs to one pan and cover with a little more olive oil. Take up to a medium heat to get a crispy texture. Once done, leave to one side.

3. In the second pan, add the herbs for a few minutes to soften and then add the cavelo nero. Place a saucepan top to cover and allow to steam. This brings the flavours together.

4. Whilst this is cooking through, add the boiling water from the kettle to a pan with the fresh pasta. Bring another kettle full of water to the boil. Keep the pasta at boiling point for 1 minute and then reduce the heat and allow to cook for a further 2-3 minutes. I like my pasta al dente. Once cooked, strain and pour boiling water over to take away anyway stickiness.

5. Add the pasta back into the saucepan and add the sauce. Add a tablespoon of water to soften, plus a good drizzle of olive oil.

6. Plate and then grate over the manchego and top with the breadcrumbs, making sure both dishes get an even amount of chunky and small breadcrumbs. It makes a big difference! Season to taste.

Note: I use manchego as we have a lactose intolerance in the house. I'm sure parmesan would work wonders here too.