'PSB' pasta with preserved lemon butter recipe | Sainsbury`s Magazine

Ingredients

• 1½ tbsp lemon juice (about 1 lemon)
• 1 tsp caster sugar
• 75g radishes, finely sliced
• 180g Taste the Difference mezzi rigatoni (or pasta of choice)
• 150g purple sprouting broccoli, trimmed and cut into short lengths
• 1 tbsp olive oil
• 1 small echalion shallot, finely chopped
• 1 preserved lemon, very finely chopped (pips discarded)
• 100ml white wine
• 40g salted butter, cubed
• 40g slightly stale crustless white bread (approx. 1 small slice)
• 1½ tsp sumac