Broad bean Linguine with pecorino
Salty cheeses like pecorino pair really well with broad beans, intensifying the sweetness of the beans through contrast
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
200g broad beans, podded weight
450g LinguineÂ
50g butterÂ
100g pecorinoÂ
black pepperÂ
Method
Par-boil the beans and slip them out of their outer skins. We like to chop the beans roughly, although you can leave them whole if you wish.
Cook the linguine as per packet instructions in boiling salted water until al dente. Reserve some of the pasta water.
Heat a large saucepan over a medium-high heat and melt the butter. Add the broad beans and a couple of spoons of the pasta water.Â
Simmer this very gently before adding the pasta back to the pot and stirring it around the butter and beans with a pair of tongs. Shave over the pecorino and give the dish a good crack of black pepper before serving.
