spaghetti with broad beans & artichokes

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spaghetti with broad beans & artichokes

main courses | serves 6
1 Heat olive oil in a large saucepan over medium heat. Add onions and garlic and sauté for 5 minutes until softened. Add broad beans,
artichoke hearts and asparagus, if using. Season generously with sea salt and freshly ground black pepper and cook over low heat for 15 minutes.
2 Meanwhile, cook spaghetti according to packet instructions in plenty of boiling water until al dente. Drain, add to broad bean mixture. Add mint, lemon zest and juice, and stir mixture well before serving with some grated caciocavallo or pecorino cheese.

Recipe from Nicolo Ravida, Photography by David Loftus
• from Jamie Magazine issue 4

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ingredients

• 4 tbsp extra-virgin olive oil
• 3 onions, finely chopped
• 2 garlic cloves, finely chopped
• 1.5kg fresh broad beans, shelled
• 6 baby artichokes, cleaned and hearts sliced into acidulated water until ready to use
• 1 bunch small asparagus (optional)
• 1 x 500g packet spaghetti
• a small of handful fresh mint, finely chopped
• 2 lemons
• grated caciocavallo or pecorino cheese, to serve