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
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Method

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
Jamie Magazine
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.
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough