Wednesday, 9 September 2015
Fettucine with raw broad beans
Ages ago, I was given copies of all of the River Cafe pocketbooks (Pasta, Vegetables, Fish, and Desserts)...and, having given them only a cursory glance, they were consigned to the bookshelves. I don't know why, but certain books of recipes seem to need to wait for 'their time', and until then they have no resonance for me. And that was how it was with these particular slim volumes, until earlier this summer, when I decided to have a proper look at the pasta volume. And I found within it a treasure trove of wonderful things. Of which, this is one...
For four servings.
Ingredients: fettucine for four (or, indeed any other pasta shape you might prefer to use - there are a few pasta sauces which definitely work better with particular shapes of pasta, but there aren't really very many which are like that, and I don't include this sauce within the very few which are); 1.5 kg broad beans - frozen is fine, and indeed arguably preferable, since these days vegetables are frozen almost as they come off the plant, and so are remarkably fresh in flavour (if using frozen beans, defrost them thoroughly several hours before you make this dish); 150g parmesan (you can use pecorino if you wish, but my preference is always for parmesan, which has a rounder flavour); 2 garlic cloves; 3 tbs basil leaves, chopped; juice of one lemon; 120 ml olive oil; salt.
1. In the food processor, blitz two-thirds of the parmesan, and then to this add two-thirds of the broad beans, along with the garlic, basil and 1 tsp salt. Process, until reduced to a rough puree.
2. Remove the mixture to a bowl, and slowly stir into it the olive oil and then the lemon juice.
3. Cook the pasta, and leave a few spoonfuls of cooking water in the pan when you drain the pasta. Add to this the bean mixture, along with the remaining whole beans, and mix quickly. Return the pasta to the pan, along with the sauce, and toss. Serve, and sprinkle with the remaining grated parmesan.