Pappardelle with Peas, Broad Beans & Mint

Pappardelle is one of the best loved pasta shapes in Tuscany. Although traditionally chosen to soak up a thick ragu sauce, we've teamed ours with some spring greens and quality pancetta for extra flavour.

Categories: Pasta

Serves: 4 Preparation time: 10 Cooking time: 20



  • 500g Pappardelle
  • 250g broad beans, blanched and skins removed
  • 250g frozen peas
  • 50ml Filippo Berio Extra virgin Oil
  • 250g lardons of Pancetta
  • 28g pack fresh mint
  • 2 tbsp fresh oregano
  • 4 tbsp Pecorino
  • Juice/ Zest of 1 lemon


  1. In a frying pan, heat 1 tbsp of Filippo Berio Extra Virgin Olive Oil, add the lardons and cook for 5 minutes until they’re golden and crisp. Tip onto kitchen paper to remove excess oil.
  2. Roughly chop the mint and oregano and set aside
  3. Cook the pasta in a large pan of boiling salted water for two minutes less than the time specified on the packet.
  4. 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.
  5. 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.
  6. 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.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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