Spaghetti with broad beans, peas and pesto.

This is a pure spring recipe. When the peas and the broad bean (fave) arrive on the market it’s time to cook this recipe.

Ingredients for 2:

125 gr Spaghetti ( Garofalo from Gragnano)

a cup of fresh peas

a cup of fresh broad bean (dont forget to get the skin around the bean off)

some spring onion

a bunch of basil

some stalks of chives

Parmiggiano Reggiano (at your taste, minimum 2 tbsp up to 1/2 half a cup)

Pecorino (again at your taste, minimum 2 tbsp up to 1/2 half a cup)

1 cup of olive oil



optional 1 peperoncino

Start with 2 tbsp of oil in a skillet and when warm add the chopped spring onion. If you want you can add the peperoncino, chopped as well.

When the spring onion is golden add the broad beans and the peas.

Season with salt and pepper and let cook for 20 minutes on medium heat.

Now put on some water to boil and salt it. When ready add the spaghetti and cook according instructions.

Now you can put the basil and the chives in a mixer. Start with little olive oil and keep mixing until you have a nice cream. Keep adding the olive oil and then season with salt.

Now you can slowly add the cheese until you have a nice pesto.

Take the skillet with the vegetables off the fire and add the pesto. Mix well.

Now add the past and serve with enough Parmiggiano or Pecorino to grate on.



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