Pappardelle with peas, broad beans & pecorino

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.