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    Pappardelle with Broad Beans and Green Chilli and Pecori Pesto

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    Pappardelle with Broad Beans and Green Chilli and Pecori Pesto

    Basil pesto becomes fierce and pungent with the addition of green chillies. Pecorino is made with sheep's milk and has a creamy flavour – a perfect counterfoil to the punchy sauce.

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 200g Podded broad beans
    • 350g Pappardelle
    • Pesto
    • 25g Pine nuts, toasted
    • 1 Small garlic clove
    • 2 Large green chillies, deseeded
    • 40g Basil leaves
    • 100ml Extra virgin olive oil
    • 50g Pecorino, grated, plus extra to serve


    1. First make the pesto. Toast the pine nuts in a dry frying pan or hot oven. Blitz the garlic, chillies and basil with a pinch of salt in a food processor or mash in a pestle and mortar. Add the pine nuts and whizz until coarsely chopped. Add 50ml oil and blend again, then add the remaining oil and the cheese and stir. Taste and season.
    2. Bring a large pan and a small pan of salted water to the boil. Add the beans to the smaller pot and simmer for 2–3 minutes until they start to rise to the surface. Drain and rinse them under cold water, then pop them out of their skins. Discard the outer layer. Add the pappardelle to the large pot and cook for 6 minutes or until al dente. Drain and tip into a large serving bowl. Toss 2 tbsp pesto into the hot pappardelle. Bring any pasta that is not coated up to the top and add another 2 tbsp pesto along with the broad beans. Toss well to combine. Serve with some shaved Pecorino.

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