Pappardelle with broad beans and rocket
- May 2008
- Serves 6-8
- Ready in 1½ hours
Giorgio Locatelli’s pasta recipe is best made in springtime, when young broad beans are in season and are beautifully sweet.
- 22.5g (11.2g saturated)
- 34.3g (2g sugars)
For 8 servings
- 100g podded broad beans
- 500g fresh pappardelle
- 2 tbsp grated vegetarian Pecorino, plus extra shavings to serve
- 50g (2 small bunches) rocket, plus extra, to garnish
For the broad bean purée
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 300g frozen broad beans, thawed and skinned
- 10g cold unsalted butter, diced
For the butter sauce
- 100g butter, diced
- 1 shallot, finely chopped
- 2 black peppercorns
- 100ml white wine
- 2 tbsp double cream
- For the bean purée, heat the olive oil in a pan over a low heat, add the onion and cook for 4-5 minutes without allowing it to colour. Add the broad beans and cook for a further 4-5 minutes.
- Slowly add some water, a ladleful at a time until the vegetables are just covered. Bring to the boil, then turn down the heat, cover and leave to cook slowly (adding more water if necessary) until the beans are soft – this will take about 20-25 minutes. Uncover and cook until the water has evaporated, and the mixture is quite thick.
- While hot, purée with a hand-held blender or put into a food processor, adding the diced butter (if the purée gets too dry, add some water – it should be the consistency of mushy peas). Transfer to a small saucepan, check the seasoning and cover the purée surface with cling film to stop a skin forming and to keep it warm. Set aside.
- To make the butter sauce, melt a knob of butter in a pan over a medium heat. Add the shallot and peppercorns and sweat for 2-3 minutes, then add the wine and reduce by three-quarters. Add the cream and reduce for another 2 minutes. Add the remaining butter, a knob at a time, whisking until smooth. Season to taste, then take off the heat and set aside.
- Bring a small saucepan of salted water to the boil and blanch the broad beans for 2-3 minutes. Drain and refresh under cold running water. Slip off and discard the outer skins of the beans.
- Bring a large saucepan of salted water to the boil, then add the pappardelle. Cook for 1-2 minutes, stirring constantly, until al dente. Drain and put in a large bowl.
- Toss the pasta with the broad beans and add the Pecorino, some freshly ground black pepper, 50g rocket and 3-4 ladlefuls of the butter sauce.
- While you are tossing the pasta, warm up the purée on the hob. Spread a little of the purée on each of your plates, and top with the pasta. Garnish with a little more fresh rocket and Pecorino shavings to serve.
You can also use 300g dried pappardelle – adjust the cooking time accordingly.
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