Broad Bean and Rocket Pappardelle

Preparation info

  • Serves

    4

    as a main
    • Difficulty

      Easy

Appears in

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

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

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