Pappardelle with peas, broad beans & pecorino

Name: Pappardelle with peas, broad beans & pecorino
Total time: 15 min
Yield: 4
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

Finished with fresh mint & lemon zest

Vegetarianv

“A quick and easy pasta that you can bang out in just 15 minutes. Delicious! ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Healthy vegetarian recipes Healthy lunch ideas Healthy dinner ideas Healthy meals Pasta & risotto

Nutrition per serving

Calories 423 21%
Fat 7.1g 10%
Saturates 2.1g 11%
Sugars 1.3g 1%
Salt 0.6g 10%
Protein 8.2g 16%
Carbs 31.9g 12%
Fibre 3.8g -

Of an adult's reference intake

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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Jamie Magazine

By Kate McCullough

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Method

Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water.
Meanwhile, blanch the peas and broad beans for 2 minutes. Pick and finely chop the mint.
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.
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.