Pappardelle with broad beans, watercress & crunchy rye breadcrumbs
Waitrose and Partners

Pappardelle with broad beans, watercress & crunchy rye breadcrumbs

A quick and filling pasta dish by Elly Pear. Swap the pappardelle for ravioli if you like – a spinach and cheese one would be delicious.

    • Serves2
    • CourseMain meal
    • Prepare10 mins
    • Cook10 mins
    • Total time20 mins

    Ingredients

    • 2 tsp olive oil
    • 25g breadcrumbs (made from rye bread)
    • 500g pack broad beans, podded (or use 150g frozen, or peas)
    • 50g butter
    • 30 sage leaves
    • 350g fresh pappardelle
    • 1 lemon, juice
    • 100g pack watercress
    • ½ x 20g pack dill, leaves only
    • 1 red chilli (according to taste), very finely sliced