Linguine with Broad Beans


Preparation info

  • Difficulty


  • Serves


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 cloves of garlic, finely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 2kg/lb broad beans (weight before podding)
  • 350g/12oz linguine
  • 60 g/ oz aged pecorino cheese, grated


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/fl oz of hot water. Cover the pan and simmer for 8 minutes. Drain off most of the excess liquid, leaving a little behind in the pan with the beans. Put half the beans, with their liquid, into a food processor and pulse-chop to a coarse purèe, then put the mixture into a bowl and stir in the whole beans and the rest of the parsley.

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.