broad bean and pecorino tagliatelle

tagliatelle con fave fresche e pecorino

for 6

2 kg fresh broad beans (podded weight 1 kg)

200 g Pecorino Staginata from Tuscany, or similar cheese

500 g dried tagliatelle, or 800 g Fresh Pasta (see here), made into tagliatelle

2 medium bunches fresh basil, leaves picked from their stalks

2 spring garlic cloves, peeled

Maldon salt and freshly ground black pepper

150 ml extra virgin olive oil

juice of 1 lemon

Pod the broad beans and divide them into three batches. Tear the basil leaves roughly. Grate the Pecorino quite coarsely.

Pound a third of the beans in a pestle and mortar (alternatively you can use a food processor and pulse-chop) with 1 garlic clove, 3 tablespoons basil and a little salt until you have a coarsely broken-up pulp. Add a little extra virgin olive oil to lubricate, and remove to a large bowl. Repeat, pounding the second third of the beans with the other garlic clove, a handful of basil and a little salt. Lubricate with oil as before, and add to the first mixture. Finally stir together with the remaining whole beans, and the rest of the oil and basil. Season with pepper and the lemon juice.

Bring a large saucepan of water to the boil and add some salt. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce, and stir together with the Pecorino and some more extra virgin olive oil if needed. Serve immediately on warm plates.