Broad beans and Pecorino cheese turn an ordinary pasta into something else. The cheese will make the beans sing!
- 500grams frozen broad beans
- 250grams spaghetti
- 2 tablespoons olive oil
- 4 slices of bacon, diced
- 2 medium size shallots or a small onion, cut into very small cubes
- 2 garlic cloves, finely chopped
- 100ml white wine
- 150ml chicken stock
- 1/2 cup torn mint leaves
- 75gram pecorino cheese, grated
- Mint leaves
- Blanch the frozen broad beans in salted water for two minutes then drain and cool them under cold water.
- Peel off the broad bean skins with your thumbnail.
- In the mean time bring a large sauce pan of well salted water to the boil and drop in the spaghetti. Cook the spaghetti until al dente.
- Meanwhile, heat the olive oil in a frying pan over medium heat. Add the bacon strips and cook for 2 minutes or until it begins to crisp.
- Add the onion and garlic and cook for a further 3 minutes.
- Deglaze the pan with the wine. Let the alcohol disappear then add the stock and bring to a simmer.
- Add the broad beans, simmer them until they are tender. Season the mixture to taste with salt and ground black pepper.
- Using tongs lift the pasta out of the water and toss it through the broad bean mixture. Add a little of the pasta water if necessary.
- Serve the pasta straight away with grated Pecorino Cheese and torn mint leaves.
- Sometimes it could be labour intensive to peel the broad beans, so be patient, but it is an easy job when they are frozen.
- I like to serve the pasta in the pan I cooked it in so that my family or my guests can help themselves. Put extra grated Pecorino cheese on the side as well as grated black pepper.