Cook Your Way Through To National Vegetarian Week With Alan Coxon's Veggie Treats! -

Ingredients

• •1 pinch salt and fresh ground black pepper
• •300g pappardelle pasta
• •100ml double cream
• •1 tbsp green peppercorns, crushed
• •2 of Alan Coxon’s Luxury Golden Baby Beetroots with Roman Vinaigre, chopped
• •2 tbsp olive oil
• •½ onion, roughly chopped
• •4 garlic cloves, crushed
• •240g canned tomatoes
• •1 tbsp tomato purée
• •½ tsp caster sugar
• •1 tbsp Alan Coxon’s Mediaeval Ale-Gar
• •1 tbsp fresh basil leaves, torn
• •375g ’00’ flour
• •4 eggs, beaten
• •1 tsp salt
• •1 tbsp olive oil
• •30ml extra virgin olive oil
• •3 garlic cloves, crushed
• •24 cherry tomatoes
• •1 lemon, zest and juice
• •400g smoked ricotta cheese
• •45g pine nuts, toasted
• •Small bunch basil leaves
• •4 of Alan Coxon’s Golden Baby Beetroots with Roman Vinaigre