papardelle with peas, broad beans & mint
 

serves: 4, preparation time: 10, cooking time: 20

500g pappardelle
250g broad beans, blanched and skins removed
250g frozen peas
50ml extra virgin oil
250g lardons of pancetta
28g pack fresh mint
2 tbsp fresh oregano
4 tbsp pecorino
juice/ zest of 1 lemon

In a frying pan, heat 1 tbsp of olive oil, add the lardons and cook for 5 minutes until they’re golden and crisp. Tip onto kitchen paper to remove excess oil.

Roughly chop the mint and oregano and set aside

Cook the pasta in a large pan of boiling salted water for two minutes less than the time specified on the packet.

In a separate pan, boil some water and then add the broad beans and peas, cooking for 2-3 minutes. Drain the pan, and set aside.

Drain the pasta, reserving a little of the water. Return the pasta to the pan. Add all ingredients and herbs to the pan and stir on a low heat for 1 minute.

Stir in the pecorino cheese and the zest and juice of one lemon. Drizzle with the remaining olive oil and season with salt and pepper.