Broad Bean and Rocket Pappardelle

Name: Broad Bean and Rocket Pappardelle
Yield: Serves 4 as a main or 6 as a starter
Ingredients: 300 g dried pappardelle or tagliatelle egg pasta; salt and pepper; 300 g podded broad beans (approximately 900 g in their pods); 2 or 3 squeezes of lemon juice; 6 tbsp dry white wine; 200 g unsalted butter, cut into 2cm cubes and left at room temperature; 2 tbsp white wine vinegar; 4 good handfuls of rocket leaves, washed and dried; 50 g Parmesan, finely grated

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Don–t let the fancy name or the quantity of butter put you off this simple pasta sauce: a classic French beurre blanc is basically just a lot of butter whisked into a little wine – delicious as a bit of a treat.

Ingredients

300 g podded broad beans (approximately 900 g in their pods)
300 g

Starter
Main course
Vegetarian
May
Spring
July
June
Pasta

Method

Blanch the beans in boiling water until one easily pops out of its skin when squeezed, about a minute. Drain and immediately refresh the beans in ice-cold water. Squeeze the beans out of their skins and set aside.

Bring a large pan of well-salted water to a boil, and cook the pasta according to the packet instructions, until al dente.

Meanwhile, in a small saucepan, boil the win