Broad bean Linguine with pecorino

Method

1. 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.

2. Cook the linguine as per packet instructions in boiling salted water until al dente. Reserve some of the pasta water.

3. 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. 

4. 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.