Bavette with Broad Beans

🛒 Ingredients

• Bavette pasta 80 g · 280 kcal
• Fresh broad beans, shelled 50 g · 25 kcal
• Pecorino Romano cheese, grated 15 g · 59 kcal
• Garlic clove 5 g · 8 kcal
• Fresh mint leaves 2 g · 1 kcal
• Extra virgin olive oil 9 g · 81 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil. Shell the broad beans and blanch them in the boiling water for 1-2 minutes, then drain and refresh in ice water.
2. Carefully peel the outer skin from the blanched beans. In the same pot of boiling water, cook the bavette pasta according to package directions until al dente.
3. Reserve about 1/2 cup of pasta water before draining the pasta. While the pasta cooks, mince the garlic and finely chop the fresh mint leaves.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook briefly until fragrant, about 30 seconds, being careful not to brown it.
5. Add the shelled and peeled broad beans to the skillet and sauté for 2-3 minutes. Season with a pinch of salt and fresh black pepper.
6. Add the drained bavette pasta to the skillet with the beans. Stir in half of the grated Pecorino Romano cheese, the chopped mint, and a splash of reserved pasta water to create a light sauce.
7. Toss everything together until well combined and the sauce emulsifies slightly. If needed, add more pasta water to achieve the desired consistency.
8. Serve immediately, garnished with the remaining grated Pecorino Romano cheese and an extra drizzle of olive oil, if desired.