broad bean and pecorino tagliatelle
Preparation Time: 15 Mins
Cooking Time: 10 Mins
Serves: 2
Ingredients
700g broad beans
100g pecorino or parmesan
250g dried tagliatelle
1 medium bunch fresh basil
2 garlic cloves
salt
freshly ground black pepper
75ml extra virgin olive oil
juice of 1/2 lemon
Instructions
Pod the broad beans and divide them into 3 batches. Tear basil leaves roughly and grate the pecorino. Pound a third of the beans in a pestle and mortar (or a food processor) with 1 garlic clove, 2 tbsp basil and a little salt until you have a coarsely broken up pulp. Add a little olive oil to lubricate and remove to a bowl. Repeat, pounding the second third of the beans with the other garlic clove, a handful of basil and salt. Lubricate with oil as before and add to the first mixture. Stir together with the remaining whole beans, the rest of the oil and basil. Season with pepper and lemon juice. Bring a large saucepan of water to the boil and add some salt. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce and stir together with the percorino (or parmesan) and add some more extra virgin olive oil if needed.
