Orecchiette with broad beans, butter and parmesan
As they get a little older and bigger, the skin becomes tough and bitter and they have to be "double peeled". Peeling the fine skin around each bean is a task a good cook learns to love; the process is as important as the result. There's no better way to make diners, family or friends feel special than with a dish containing "double peeled" broad beans in abundance.
Orecchiette with broad beans, butter and parmesan. Photo: Marco Del Grande
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4 cups of "double peeled" broad beans
100g of butter
150g of parmesan or pecorino
500g of orecchiette pasta
Note: Orecchiette are little, ear-shaped pasta, but any short pasta shape can be used.
Place the butter, cut into several thin slices, in a large bowl. Grate the cheese and set aside.
Bring a pot of salted water to the boil, then add the orecchiette pasta. Stir, keeping the pasta on a rolling boil.
Two minutes before the pasta is fully cooked (use the packet instructions as a guide), add the broad beans. Strain the pasta and the beans; add the mix immediately to the butter and cheese and season with salt and pepper.
Toss well and serve straight away with additional grated cheese.