MintPancettaPasta

Pappardelle with Peas, Broad Beans & Mint

Pappardelle is one of the best loved pasta shapes in Tuscany. Although traditionally chosen to soak up a thick ragu sauce, we've teamed ours with some spring greens and quality pancetta for extra flavour.

Prep Time: 10 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

500g Pappardelle
250g broad beans, blanched and skins removed
250g frozen peas
50ml Filippo Berio Extra virgin Oil
250g lardons of Pancetta
28g pack fresh mint
2 tbsp fresh oregano
4 tbsp Pecorino
Juice/ Zest of 1 lemon

Method

In a frying pan, heat 1 tbsp of Filippo Berio Extra Virgin Olive Oil, add the lardons and cook for 5 minutes until they’re golden and crisp. Tip onto kitchen paper to remove excess oil.
Roughly chop the mint and oregano and set aside
Cook the pasta in a large pan of boiling salted water for two minutes less than the time specified on the packet.
In a separate pan, boil some water and then add the broad beans and peas, cooking for 2-3 minutes. Drain the pan, and set aside.
Drain the pasta, reserving a little of the water. Return the pasta to the pan. Add all ingredients and herbs to the pan and stir on a low heat for 1 minute.
Stir in the Pecorino cheese and the zest and juice of one lemon. Drizzle with the remaining olive oil and season with salt and pepper.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.