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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

423.1

Calories


7.1g

Fat


2.1g

Saturates


1.3g

Sugars


0.6g

Salt


8.2g

Protein


31.9g

Carbs


3.8g

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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