1 - Nope, not interesting. I used pesto instead of basil leaves (didn't have any) and still not interesting. The broadbeans were flavorless grainy bits of blandness.
400G ORECCHIETTE
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 CLOVES GARLIC, SLICED
¼ CUP (60ML) LEMON JUICE
1 TABLESPOON FINELY GRATED LEMON RIND
½ CUP (125ML) SINGLE (POURING) CREAM
SEA SALT AND CRACKED BLACK PEPPER
2.4KG BROAD BEANS, SHELLED, BLANCHED AND PEELED+
1 CUP (80G) FINELY GRATED PARMESAN
2 CUPS BASIL LEAVES
Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.
Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute. Add the lemon juice and rind, cream, reserved water, salt and pepper and bring to the boil. Cook for 2–3 minutes or until slightly thickened.
Add the beans and pasta, stir to combine and cook for a further 1 minute. Remove from the heat and stir through the pecorino and basil. Divide the pasta between 4 bowls and serve topped with the extra pecorino. Serves 4.
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