Linguine with Broad Beans


Preparation info

  • Serves


    • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 red onion, peeled and finely chopped
  • 2


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 100ml/