Ingredients for two

• 200 g wholemeal spaghetti or bavette pasta
• 200 g shelled fresh broad beans
• 50 g Pecorino cheese
• 1 or 2 cloves of garlic
• 10 – 12 fresh mint leaves
• extra-virgin olive oil to taste
• salt to taste
• hot water or hot vegetable stock for cooking the pasta

The technique used to make this recipe is that of risotto-style pasta. Find out more here.

Metodo di preparazione

Clean the fresh broad beans by removing them from the pods. Peel the beans and blend them with a head of garlic, fresh mint leaves, extra virgin olive oil, salt, and Pecorino cheese.

At this stage, you can also add some ground almonds or use the ground almonds at the end of the cooking process and add them during the creaming phase and then on the plate to decorate.

Dilute the sauce with a little water to obtain a smooth and homogeneous pesto. Unsweetened vegetable milk is also fine.

Slowly cook the pasta in a little water and add it a little at a time as the water dries up. The water should be as little as in the video.

When the spaghetti is still very “al dente”, salt the water, and after 2-3 minutes pour in the pesto, mixing it into the pasta with a spatula. If necessary, add a little more water until cooked and garnish with fresh mint leaves.

Pasta with broad beans, almonds, and Pecorino cheese.

This recipe is prepared using