- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 30 mins resting
- Effort: medium
- 200 g ï¿½00ï¿½ '00' flour
- 2 eggs, beaten
- 200 g fresh peas, shelled
- 200 g broad beans, shelled
- 1 clove garlic, crushed
- 200 g ricotta cheese
- 200 g parmesan, grated
- 1 bunch mint, chopped
- olive oil
1. Pour the flour onto a clean work surface and make a well in the centre. Pour the eggs into the centre and mix lightly. Gradually mix the eggs with your hands, drawing the flour into the mix
2. Continue until the flour and eggs have combined into a dough and knead thoroughly, until a you have a smooth ball. This should take at least 5 minutes.
3. Cover with cling film and leave to rest for at least 30 minutes.
4. Cook the peas and broad beans in boiling salted water for 2 minutes before refreshing with cold water and reserving.
5. On a clean surface dusted with flour, roll out the pasta as thin as you can and cut it into strips about 1cm wide and 15cm long - they should look like thick tagliatelle. Cook the papardelle in boiling salted water for 4-5minutes, then drain.
6. In a separate pan heat a small amount of olive oil, adding the crushed clove of garlic as well as the peas and broad beans, and cook for 1 minute.
7. Tip the cooked pappardelle into the pan with the peas and broad beans, stir in most of the ricotta cheese and the parmesan. Sprinkle with the chopped mint, the rest of the ricotta and serve immediately in a bowl.
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