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.
- 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
- 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.
- 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.