Pappardelle with peas, broad beans & pecorino

Pappardelle with peas, broad beans & pecorino

main courses | serves 4

1. Cook the pasta according to packet instructions and retain a little of the cooking water. Meanwhile, blanch the peas and broad beans for 2 mins. Drain, then toss with the pasta, a good drizzle of olive oil, the lemon juice and zest, half the mint, salt and pepper and pecorino. Use a little of the reserved cooking water to loosen if too dry. Top with the remaining mint and grated pecorino.

 

Recipe Kate McCullough
Photo David Loftus


from Issue 12

ingredients

• 400g pappardelle
• 2 big handfuls each of peas and broad beans (outer skins removed)
• Extra-virgin olive oil
• Zest and juice of 1 lemon
• Small bunch of finely chopped mint
• Good handful of grated pecorino

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