Pasta with broad beans, pecorino cheese and almonds

Method

• 1

  Brown some chopped onion (or spring onion) in a pan with Olitalia Oro.

• 2

  Peel the broad beans and blanch them for 3-4 minutes, so that it is then easier to remove their skin.

• 3

  Meanwhile, cook the pasta in a large pot of salted boiling water.

• 4

  Add the broad beans to the sautéed onion and season with salt and pepper. Add a tablespoon of the pasta cooking water and cook for 5-10 minutes.

• 5

  Use a hand-blender to blend the broad beans with the pecorino cheese, almonds and a ladle of cooking water. You can also add a few mint leaves, if you like.

Food plating

Dress the pasta with the broad bean cream, a drizzle of Olitalia ORO, and lunch is served.