Octopus and Urchin Pasta
PREP TIME 5 minutes
COOK TIME 10-15 minutes
125g Barilla pappardelle
50g Ashgrove lightly salted butter
10 tongues sea urchin
½ lemon, juice
¼ cup pickled octopus
1 drizzle roasted tomato juice
2 sprigs shiso
Place pappardelle in a pot with boiling water and leave until cooked.
Add butter into a pan and bring to a bubble before adding sea urchin, lemon juice, pickled octopus and pappardelle and mixing together.
Once mixed together, leave for a few minutes until cooked.
When cooked, plate up with roasted tomato juice and shiso on top.