Baked pasta with peas, broad beans, fresh herbs and grana padano
- April 2019
- Serves 6
- Hands-on time 45 min, oven time 20 min
Serve Italian chef Francesco Mazzei’s baked pasta – in little bowls – as a dinner party starter.
Francesco says: “The baked bucatini is served at room temperature, and making it ahead allows the flavours time to develop and the dish time to set. This recipe encompasses all the tastes of spring: fresh, verdant peas, beans and fragrant herbs. It’s a perfect showcase for some great Italian cheeses, too – a real crowdpleaser that all ages will love.”
If you’re making this for a dinner party; try Francesco’s lamb cutlets, with cannellini beans and balsamic-roasted carrots, as the main course.
- Vegetarian recipes
- 21.6g (13.1g saturated)
- 56.9g (6.8g sugars)
For best results, double-pod the broad beans, removing the thin outer shell as well as the pod.
Bucatini is a type of pasta shaped like hollow spaghetti, but if you
can’t find it, use spaghetti. Fior di latte mozzarella is made with cow’s milk rather than buffalo milk.
Use a pinch of dried marjoram if you can’t find the fresh herb.
Ideally, make the bucatini a day ahead (don’t add the breadcrumbs or pesto), then cover and chill. Bring to room temperature, then add the pesto and toasted breadcrumbs to serve.
A riper Italian white, such as a fiano, from Sicily.
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