I love spring – and to me this pasta dish is the best of it: showcasing fresh, seasonal ingredients simply. With simplicity there’s nowhere to hide, so quality is key: great oil, fresh veggies and flavoursome preserved lemons.
It’s so quick and easy that you can make it whenever you like, but for me lunchtime is the best time to eat pasta – serve it with a fresh, dry Italian white, great bread and a green salad for a long, lazy Saturday lunch.
Pappardelle with peas, broad beans, parmesan and preserved lemon
Prep 20 min
Cook 15 min
Serves 4
50ml Belazu Early Harvest Extra Virgin Olive Oil
1 clove new season garlic, finely chopped
Salt and black pepper
375g Belazu Dried Pappardelle
75g fresh peas (podded weight)
75g fresh broad beans (podded weight)
1 Belazu Beldi Preserved Lemon, finely chopped
A pinch of chopped mint
Parmesan, grated
Belazu Beldi Preserved Lemons bring a fragrant, soft acidity to everything from tagines to roasts
Get started by putting a good glug of olive oil in a frying pan with the garlic and a pinch of salt. Saute gently, removing from the heat before the garlic colours. Leave to one side.
Now take a big saucepan and boil enough water to cover your pasta. Add some salt and the pappardelle. Let the pasta settle, then stir and cook as instructed on the packet.
While the pasta is cooking, take the frying pan containing the sauteed garlic and add in the peas and broad beans. Pour in half a ladle of pasta water and cook for a few minutes.
Drain the pasta and add it to the frying pan. Throw in the preserved lemon, the mint and a good handful of parmesan. Season with black pepper and toss together. If you need to loosen, add a little more pasta water. Serve with extra parmesan on top.
Shop Belazu’s chef-grade ingredients for your kitchen
