top of page
Search

Pappardelle with peas, broad beans & pecorino

  • Writer: Arron O'Halloran
    Arron O'Halloran
  • May 8, 2020
  • 1 min read

Pappardelle with peas, broad beans & pecorino

FINISHED WITH FRESH MINT & LEMON ZEST

“A quick and easy pasta that you can bang out in just 15 minutes. Delicious! ”

Ingredients

  • 400 g pappardelle

  • 1 big handful of peas

  • 1 big handful of broad beans (outer skins removed)

  • ½ a bunch of fresh mint

  • extra virgin olive oil

  • 1 lemon

  • pecorino cheese

Method

  1. Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water.

  2. Meanwhile, blanch the peas and broad beans for 2 minutes. Pick and finely chop the mint.

  3. Drain, then toss with the pasta, a good drizzle of oil, the lemon juice and zest, half the mint, and a pinch of sea salt and black pepper. Add a good grating of pecorino.

  4. Use a little of the reserved cooking water to loosen, if too dry. Top with the remaining mint and some extra pecorino, if you like.

bottom of page