Name: Fazzoletti: With Puréed Broad Beans (Fazzoletti con le Fave Fresche)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil to serve, or 1 tablespoon mixed with two teaspoons of truffle oil. Grated pecorino is also optional; 260 g egg pasta dough; 300 g podded broad beans, fresh or frozen; 3 spring onions, cut in 2 cm lengths; 1 clove garlic, thinly sliced; 5 tablespoons extra virgin olive oil; a small bunch of basil leaves

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This dish sings of spring and summer. Whilst I am a great lover of fresh young broad beans, frozen ones work equally well with that little bit less effort, and are even better than the fresh ones as the season draws to a close. Being available all-year round, they can provide welcome relief if you start to tire of winter vegetables.

Ingredients

260 g egg pasta dough
300 g podded broad beans, fresh or frozen
3

Method

Roll the pasta as usual, to just under 1mm thick or the second-finest setting on most machines. Cut it into rough 12–15cm squares and set aside. If using fresh broad beans, blanch them for just a minute in boiling water then refresh in cold – frozen ones may be defrosted in a bowl of cool water. Pop the beans out of their pods.

Put the spring onions, garlic and oil into a small pan with