Pasta with Broad Beans, Pecorino & Almonds
Serves 2
Ingredients
- 180 g short pasta
- 100 g peeled broad beans (from approx. 1 kg fresh broad beans)
- ½ red onion, finely chopped
- Olitalia ORO 100% Italian extra virgin olive oil
- 25 g peeled almonds
- 30 g grated pecorino cheese
- 4–5 fresh mint leaves (optional)
- ½ tbsp salt
- ½ tbsp freshly ground black pepper
Method
- Heat Olitalia ORO in a pan and gently sauté the chopped onion until soft and lightly golden.
- Blanch the broad beans in boiling water for 3–4 minutes, then drain and remove their outer skins.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente.
- Add the broad beans to the sautéed onion, season with salt and pepper, and add 1 tablespoon of pasta cooking water. Cook for 5–10 minutes.
- Using a hand blender, blend the broad beans with the pecorino cheese, almonds, mint leaves (if using), and a ladle of pasta cooking water until smooth and creamy.
Food Plating
Toss the pasta with the broad bean cream until well coated. Finish with a drizzle of Olitalia ORO and serve immediately.
Enjoy!
