Makes 4 servings;

423.1 calories per serving

Ingredients:

  • 400g pappardelle
  • 1 big handful of peas
  • 1 big handful of broad beans (outer skins removed)
  • ½ a bunch of fresh mint
  • extra virgin olive oil
  • 1 lemon
  • pecorino cheese

Directions:

  1. Cook the pasta in boiling salted water, according to packet instructions and retain a little of the cooking water.
  2. Meanwhile, blanch the peas and broad beans for 2 minutes. Pick and finely chop the mint.
  3. Drain, then toss with the pasta, a good drizzle of oil, the lemon juice and zest, half the mint, and a pinch of sea salt and black pepper.
  4. Add a good grating of pecorino.
  5. Use a little of the reserved cooking water to loosen, if too dry. Top with the remaining mint and some extra pecorino, if you like.

Source: jamieoliver.com