This is from ” Sophie Grigson’s Ingredients Book”.
Ingredients
- 8 oz podded broad beans
- 8 oz tagliatelle
- 5-6 oz young soft goats cheese
- 1 tbsp chopped mint
- 2 tbsps olive oil
- sea salt and black pepper
Servings:
Instructions
- Cook the broad beans in lightly salted water. Drain and cool for a few minutes then pop out of their skins. Cool, cover and set aside.
- Bring a large pan of lightly salted water to the boil and add the tagliatelle. Cook according to packet instructions until just al dente.
- Beat the goat's cheese with the mint, 1 1/2 tbsps of the olive oil and salt and pepper.
- When the pasta is almost done reheat the broad beans in the remaining oil in a small pan.
- Drain the pasta, return to the warm pan and mix with the goats cheese mix. Tip into serving bowls then scatter the beans over the top and eat straight away.
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