Pea, Broad Bean and Pistacchio Pasta

25/10/2019

Humble peas and broad beans have enjoyed a return to favour in recent years. For a vegetarian meal with a difference, try this green recipe made with fresh peas and broad beans.

Serves: 4

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

  • 70g pistachio kernels
  • 400g fusilli pasta
  • 200g fresh peas (podded weight)
  • 150g fresh broad beans (podded weight)
  • 25g pack basil, leaves only
  • 90g parmigiano reggiano, finely grated
  • 3 garlic cloves, peeled
  • 30g unsalted butter
  • 1tsp dried chilli flakes
  • 1tbsp nonpareille capers
  • 1 lemon, zest and juice

1. Preheat the oven to 200°C, gas mark 6. Roast the pistachio nuts on a baking tray for 5-6 minutes, until a shade darker and aromatic. Set aside to cool.

2. Cook the pasta in a large pan of salted boiling water for 7 minutes then add the peas and broad beans, cook for 3 minutes more, until the pasta is al dente. Drain well, reserving a cup of the cooking water. Peel off and discard the outer skin of the broad beans, if liked, and return the pasta, peas and beans to the pan.

3. While the pasta is cooking, put most of the pistachios, basil leaves and grated cheese into a food processor with the garlic and olive oil. Whizz to a rough, dry paste. Stir into the pasta with the butter, chilli flakes, capers, lemon zest and juice, and enough of the reserved pasta cooking water to create a sauce; season. Roughly chop the remaining nuts. Serve the pasta with the remaining cheese, basil and chopped nuts scattered over.

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