SPAGHETTI

Ingredients Required

10 broad beans

100g spaghetti

Salt

2-3 tbsp olive oil

2 shallots, peeled and crushed, or tsp prepared garlic

½ clove of garlic, peeled and crushed, or tsp prepared garlic

Handful of fresh flat-leaf parsley, roughly chopped

Butter

Grated Parmesan cheese

15g pecorino cheese

Method of preparing

Prepare broad beans by shell them, then blanch in rapidly boiling water. Drain the beans, and then plunge them into ice-cold water for a minute or two. Pop each beans out of its pale green skin by pinching with thumb and forefinger. Take a pan of Salted water up to the boil and cook the spaghetti until it is still has a little bite to it.

While the pasta is cooking, the heat the olive oil in a large frying pan and soften the shallots. Add garlic, parsley and a splash of the pasta water and gently cook over a medium heat. Drain the pasta, reserving little of the cooking water, and add the pasta to the onion mix. Toss in the broad beans and season with salt and papper.Add the butter and gently stir so that the pasta is thoroughly coated, adding a little of the reserved water if it is too dry. Crumble in the cheese and add a little more parsley. Change the seasoning and adjust it according to your taste .Now it’s ready to be served.

Enjoy eating and have a nice day J J