Spaghetti with broad beans and peas

For vegetarian pasta with a difference, try this green recipe made with peas and broad beans


  • 500g broad beans, in pods
  • 80g fresh peas, shucked
  • Salt, to taste
  • 2tbsp olive oil
  • 1 lemon
  • 200g pasta
  • 50g pekorin
  • 1-2 cloves garlic
  • Mint, to taste
  • Basil, to taste 


  1. Boil a large pot of water and season (roughly 2.5% salt should be added in relation to the water)
  2. Remove the broad beans from the pods and place them in the pot of water for 2 minutes.
  3. Once blanched, cool them under a running tap and shuck.
  4. Add the pasta.
  5. Add oil to a pan and crush and peel the garlic. Gently fry in the pan.
  6. Once the pasta is 2 minutes from being ready, add the beans and the peas to the pan with garlic.
  7. Add a cup of the pasta water and allow to reduce.
  8. Add the pasta to the pan and add a bit more of the pasta water.
  9. Add some EVOO and stir vigourously so as to emulsify the pasta water and the oil.
  10. Chop the mint and basil.
  11. Remove the pasta from the heat source and add the herbs and the zest of a lemon.
  12. Add the cheese and stir once again.
  13. Taste to adjust the seasoning and plate.

This recipe first appeared on Gourmet Today Tv, February 2019 

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