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Pappardelle with peas, broad beans & pecorino

Pappardelle with peas, broad beans & pecorino

Finished with fresh mint & lemon zest

Finished with fresh mint & lemon zest

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 423 21%

  • Fat 7.1g 10%

  • Saturates 2.1g 11%

  • Sugars 1.3g 1%

  • Salt 0.6g 10%

  • Protein 8.2g 16%

  • Carbs 31.9g 12%

  • Fibre 3.8g -

Of an adult's reference intake


  • 400 g pappardelle
  • 1 big handful of peas
  • 1 big handful of broad beans (outer skins removed)
  • ½ a bunch of fresh mint
  • extra virgin olive oil
  • 1 lemon
  • pecorino cheese

Recipe From

Jamie Magazine

By Kate McCullough


  1. Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water.
  2. Meanwhile, blanch the peas and broad beans for 2 minutes. Pick and finely chop the mint.
  3. Drain, then toss with the pasta, a good drizzle of oil, the lemon juice and zest, half the mint, and a pinch of sea salt and black pepper. Add a good grating of pecorino.
  4. Use a little of the reserved cooking water to loosen, if too dry. Top with the remaining mint and some extra pecorino, if you like.

Watch the video: How to sow Sweet Peas and Broad Beans in January (December 2021).