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Linguine with broad beans and fresh pea pesto
Serves 4 Starters and mains
Ingredients
- 250g podded broad beans
- 500g dried Giuseppe Cocco linguine (or De Cecco)
For the pea pesto:
- 300g fresh shelled peas
- 75ml extra virgin olive oil
- 2 garlic cloves, chopped
- 100g parmesan cheese
- 100g blanched almonds, chopped
- pinch caster sugar
To serve:
- parmesan shavings
Method
To make the pesto, cook the peas in boiling salted water for about 3 minutes, until just tender. Drain and transfer to a blender. Add the remaining ingredients – do not omit the sugar – and process to a textured paste. Season to taste with salt and freshly ground black pepper. Transfer to a large bowl.
Bring a large saucepan of water to the boil and cook the broad beans for 5-6 minutes, until just tender. When the beans are cool enough to handle, peel away the dull outer skin and add them to the bowl with the pesto.
In the meantime, cook the pasta in a large saucepan of boiling salted water, following the timings on the packet. Using pasta tongs, lift the pasta out of the saucepan and into the bowl with the pesto. Toss quickly and thoroughly and serve in warmed pasta bowls, with extra shavings of parmesan.
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