Featuring this seasons’ star, broad beans, this dish is quick, easy, light and fresh, perfect for a light lunch or a sharing pasta dish.
Prep time: 40 minutes
1 lemon for acidulated water
600g broad beans, young, pods
500g peas, young, in their pods
1 large white, sliced
1 clove of Garlic
100g Pecorino, freshly grated
Salt and pepper
Extra virgin olive oil
Shell the peas and broad beans.
Prepare the artichokes by first removing all of the leaves and only keeping the tender centre and its fleshy base. Remove the choke if there is one. The peeled stalks and the artichokes should be sliced finely and keep them in acidulated water until ready to use to prevent them from browning.
Boil the water, add salt and cook the pasta and make the sauce while the pasta is cooking.
Heat the oil in a pan and add the onion. Stir gently until golden and softened.
Add the vegetables and toss till they begin to change colour and have softened (about 7-10 minutes). Add salt during cooking.
Add fresh, finely chopped parsley before the end of cooking.
Drain the pasta, add the sauce and toss gently.
Present it with grated pecorino and black pepper.