Pasta with fresh broad beans and pecorino

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Broad beans150 g
• Pecorino15 g
• Spring onions1
• Extra virgin olive oil2 teaspoons
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, pod the broad beans.
2. Blanch the broad beans in the boiling water for 2 minutes, lift them out with a slotted spoon (keep the water for the pasta), cool them in cold water and slip off the skins by pinching them.
3. Trim the spring onion, removing the roots and tough green part, and slice it thinly. Heat the oil in a pan over low heat and soften it for 3–4 minutes, until soft and translucent.
4. Add the broad beans and a small ladleful of water, season lightly with salt and cook over medium-low heat for 5 minutes, until tender; mash half of them with a fork to make a cream.
5. Cook the durum wheat pasta in the bean water for the packet time (about 10–11 minutes), until al dente; save a ladleful of the cooking water. Meanwhile, grate the pecorino.
6. Drain the pasta into the pan and, off the heat, stir in the pecorino, a generous grind of black pepper and a splash of cooking water until creamy.