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Pappardelle with peas, broad beans & pecorino

Pappardelle with peas, broad beans & pecorino

Finished with fresh mint & lemon zest

Pappardelle with peas, broad beans & pecorino

15 mins
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

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!

  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.

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