Heat the extra virgin olive oil in a thick-bottomed pan, then add the onion and cook gently until soft. Add the garlic and half the parsley and continue to cook until the garlic has changed colour.
Season with salt and pepper, then add the podded or frozen broad beans and
Cook the pasta in boiling salted water until al dente. Drain, then add to the sauce, tossing so that the pasta is all coated. Stir in half the pecorino and drizzle with extra virgin olive oil. Serve with the remaining pecorino and a glass of very cold dry white wine.
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