Jamie Oliver

Pappardelle with peas, broad beans & pecorino

Finished with fresh mint & lemon zest

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

Find out what's in our latest issue

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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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Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

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