Broad bean spaghetti with Pecorino
Use those fresh broad beans. Recipe from House & Garden.
Ingredients
Method
- Pod the broad beans and then peel off their skins with your thumbnail.
- Chop the raw beans very roughly. Bring a large saucepan of well salted water to a rolling boil and drop in the spaghetti.
- Heat a second large saucepan and melt the butter. Add the chopped beans with a pinch of salt and a ladleful of the pasta cooking water, then simmer very gently.
- After eight minutes, with the spaghetti still slightly hard, use tongs to lift the pasta out of the water and into the beans. Add 1tsp freshly ground black pepper and stir, adding a little more of the pasta water until the pasta is just cooked.
- Add two-thirds of the cheese and stir to make a creamy emulsion. Serve straight away with a little sprinkling of cheese on each plate.
Recipe courtesy of House and Garden