broad bean and lemon pasta
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.