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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
Method
Warm a frying pan over a medium heat, then add the olive oil. When hot, add the breadcrumbs and stir until fully soaked in the oil. Fry for 1-2 minutes, then tip onto a plate to cool and crisp up. Wipe out the frying pan with kitchen paper.
Bring a large pan of salted water to the boil. Add the broad beans, bring back to the boil and cook for 2 minutes. Remove to a colander with a slotted spoon, then cool under cold running water. Remove the skins.
Bring the water back to the boil. Place the frying pan over a medium heat and add the butter and the sage leaves. The butter will start to foam and smell fragrant. As soon as it starts to turn a nutty brown colour, add the beans and toss to coat in the butter. Continue to cook over a medium heat. Meanwhile, add the pasta to the boiling water and cook for 2 minutes. Add the lemon juice to the beans and toss together.
Drain the pasta well and add it to the beans. Use tongs to combine everything. Divide half the pasta between serving dishes, top with most of the watercress then add the remaining pasta on top. This will wilt the watercress. Top with the dill, chilli and crunchy rye breadcrumbs and any remaining watercress. Season with freshly ground black pepper and sea salt flakes and serve immediately.
