Pappardelle with peas, broad beans & pecorino

Name: Pappardelle with peas, broad beans & pecorino
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400g 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

Vegetarian

15 mins

Super easy

serves 4

nutrition per serving

423.1

Calories

21%

7.1g

Fat

10%

2.1g

Saturates

11%

1.3g

Sugars

0.6g

Salt

10%

8.2g

Protein

16%

31.9g

Carbs

12%

3.8g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Kate McCullough

Ingredients

400g 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

Method

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

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.

Tags

Pasta Italian-style Vegetarian Vegetable Mains Broad beans Cheese Mint Healthy Healthy lunches Healthy dinners Dinner Lunch

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