Pappardelle with peas, broad beans & pecorino

Finished with fresh mint & lemon zest

Pappardelle with peas, broad beans & pecorino

Pappardelle with peas, broad beans & pecorino

Serves 4
Cooks In15 minutes
DifficultySuper easy
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
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
Tap For Method
Recipe From

Jamie Magazine

By Kate McCullough
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.