broad bean and le­mon pasta

Sunday Tasmanian - Tassie Living - - TASTE -

400g orec­chi­ette 1 ta­ble­spoon olive oil 2 cloves gar­lic, sliced ¼ cup ( 60ml) le­mon juice 1 ta­ble­spoon finely- grated le­mon zest ½ cup ( 125ml) sin­gle ( pour­ing) cream sea salt and cracked black pep­per 2.4kg broad beans, shelled, blanched and peeled 1 cup ( 80g) finely grated pecorino, plus ex­tra, to serve 2 cups basil leaves Cook the pasta in a large saucepan of salted boil­ing wa­ter for 10– 12 min­utes or un­til al dente. Drain and set aside, re­serv­ing one cup of the cook­ing liq­uid.

Heat the oil in a large non- stick fry­ing pan over medium heat. Add the gar­lic and cook for one minute. Add the le­mon juice and zest, cream, re­served wa­ter, salt and pep­per and bring to the boil. Cook for 2– 3 min­utes or un­til slightly thick­ened. Add the beans and pasta, stir to com­bine and cook for a fur­ther one minute. Re­move from the heat and stir through the pecorino and basil.

Di­vide the pasta be­tween four bowls and serve topped with the ex­tra pecorino.

Serves four.

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