recipes
Paccheri with fresh broad beans, gbejniet and basil dressing
Serves: 2
Ingredients
For the dressing
- 4 tbsp olive oil
- 1 tbsp toasted pine nuts
- Few basil leaves
- 1 tbsp grated Parmesan cheese
You will also need
- 1 tsp olive oil
- 1 tbsp butter
- 3 cloves garlic, finely chopped
- 1 large cup fresh peeled broad beans, split in half
- Salt and pepper to season
- 1 lemon
- 200g paccheri pasta, cooked
- 2 white gbejna
- Few rocket leaves
- Extra toasted pine nuts for serving
Method
Start this recipe by preparing the basil dressing. Just pop all the ingredients into a processor and blitz for 10 seconds. Remove and put aside. Next, heat the 1 tsp olive oil and butter in a pan and quickly fry the garlic till soft. Add in the fresh split broad beans, season with salt and pepper and cook for 3-4 minutes until soft. Grate in a little lemon zest and remove off the heat. To serve, mix together the cooked paccheri pasta with the basil dressing and broad beans and spoon into 2 large flat plates. Crumble over the white gbejniet and decorate the top with the rocket leaves and extra toasted pine nuts.
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