Linguine with Peas, Broad Beans & Goat’s Cheese
By Catherine Lee, 21 July 2011 –
Serves 4
150g small podded broad beans
200g podded peas
350g linguine or spaghetti
1 clove of garlic, crushed
4tbsp olive oil, plus a few splashes more
125g-150g mild rindless soft goat’s cheese (or cream cheese)
2 handfuls of grated parmesan
1 small handful of mint leaves
1 lemon
Salt & pepper
Bring a saucepan of water to the boil. Throw in the beans and cook for a couple of minutes, then add the peas and cook for a further 3-4 minutes more until cooked. Drain in a sieve, then run under the cold tap until cold. Slip the beans from their skins and keep to one side with the peas. In another pan, cook the pasta, following the instructions on the packet. When it’s nearly done, put the peas and beans back in their saucepan with the garlic and olive oil and gently warm through for 1 minute. Stir in the goat’s cheese and 1 handful of the parmesan, and remove from the heat. Drain the pasta, keeping back 4-5 tbsp of the cooking water. Stir the water into the cheese, pea and bean mixture, then add the pasta, the mint leaves, a couple of good squeezes of lemon and some salt and pepper. Toss together well and scoop into bowls. Sprinkle each one with more parmesan, an extra splash of olive oil and a few grinds of black pepper.
Lucas Hollweg, Sunday Times