Jamie Oliver

Pappardelle with peas, broad beans & pecorino

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Pappardelle with peas, broad beans & pecorino

Serves 4
Cooks In15 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    423
    21%
  • Fat
    7.1g
    10%
  • Saturates
    2.1g
    11%
  • Protein
    8.2g
    18%
  • Carbs
    31.9g
    12%
  • Sugars
    1.3g
    1%
  • Salt
    0.6g
    10%
  • Fibre
    3.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

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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
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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.

Tip

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Nutrition per serving
  • Calories
    423
    21%
  • Fat
    7.1g
    10%
  • Saturates
    2.1g
    11%
  • Protein
    8.2g
    18%
  • Carbs
    31.9g
    12%
  • Sugars
    1.3g
    1%
  • Salt
    0.6g
    10%
  • Fibre
    3.8g
    -

Of an adult's reference intake


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