broad bean and lemon pasta
- 400g orecchiette
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, sliced
- ¼ cup (60ml) lemon juice
- 1 tablespoon finely grated lemon rind
- ½ cup (125ml) single (pouring) cream
- sea salt and cracked black pepper
- 2.4kg broad beans, shelled, blanched and peeled+
- 1 cup (80g) finely grated parmesan
- 2 cups basil leaves
- Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.
- Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute. Add the lemon juice and rind, cream, reserved water, salt and pepper and bring to the boil. Cook for 2–3 minutes or until slightly thickened.
- Add the beans and pasta, stir to combine and cook for a further 1 minute. Remove from the heat and stir through the pecorino and basil. Divide the pasta between 4 bowls and serve topped with the extra pecorino. Serves 4.
+ Depending on the age of your broad beans, you’ll most likely need to shell the beans from their pods, and blanch them in salted boiling water for no more than 1 minute. Peel the grey skins to reveal the bright green beans, then refresh them under cold running water to halt the cooking process and retain their brilliant colour.
Tip: Broad beans are in season in spring. When they’re unavailable fresh, you can buy them frozen at most supermarkets. Thaw the beans and use them as directed in the recipe.
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