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broad bean pasta

Our Best Broad Bean Pasta

This simple, delicious pasta is a hit even with people who don't love broad beans! The two-texture sauce has just five key ingredients, and is elegant, restrained and sophisticatedly earthy.
Read our post above for detailed instructions, step-by-step pictures and tips.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 to 6 people
Course: Dinner, Lunch, Main Course, Starter, Supper
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 500g broad beans, frozen or fresh
  • 1 or 2 red onions
  • 2 or 3 cloves garlic
  • 1 small bunch parsley
  • 200g Parmesan, or to taste
  • 400g long pasta, we use linguine (serves 4 as a main course or 6 as a starter)
  • Olive oil for frying
  • Salt & black pepper to season

Equipment

  • 1 Cheese grater
  • 1 pasta pan or large saucepan
  • 1 colander or large sieve
  • 1 pasta server (optional)

Method
 

Preparation
  1. Weigh out the broad beans. If using frozen, it is a good idea to get them out about 30 mins before you plan to start cooking.
  2. Peel & chop the onion(s), medium fine. See our onion Tip. Also peel & chop the garlic, fairly fine. See our garlic Tip.
  3. Grate enough Parmesan to add a handful to the sauce, plus extra to serve, if liked. Set aside. Chop the parsley. See our herb Tip.
For the broad bean sauce
  1. Heat a little olive oil in a large frying pan, over a medium heat. When it is hot - test by hovering your hand over it - add the onions. Reduce the heat slightly, and fry until soft & slightly translucent, about 5 minutes. Add the garlic, and fry for another minute or two, until the garlic scent rises.
  2. Add the broad beans to the pan and stir in the oil until warmed through - this will take longer if your beans are frozen. Once warm, add the parsley and stir again. Season well with black pepper and a little salt.
  3. Add 250ml of boiling water and stir to combine.
  4. The sauce can now be taken off the heat and kept, covered, until you are ready to cook the pasta, finish the sauce & serve. Alternatively, you can carry on to finish the sauce straight away, in which case get your pasta on the cook when the onions have softened.
Cooking the pasta & finishing the sauce
  1. About 10 to 15 minutes before you wish to serve, cook the pasta. You will need to allow time for your water to come up to a rolling boil in a large saucepan or pasta pan. The pasta should be cooked in a large quantity of well-salted, boiling water for the time stated on the packet, usually about 11 to 13 minutes for long pastas.
  2. When the water is boiling, push the pasta down into it and stir so it doesn't clump. Cook for the lower time for al dente and the higher time for softer.
  3. While the pasta is cooking, finish the sauce. Increase the heat under the beans until the liquid just bubbles. Cook for a few minutes until the beans are tender - test one by biting into it. How long this takes will depend on the tenderness of the beans, and whether they are fresh or frozen.
  4. When the beans are tender, spoon half the sauce into the bowl of a food processor or blender. Pulse a few times into a coarse purée. Add the purée back to the rest of the beans and stir well to combine. Add a handful of Parmesan and stir again.
  5. Taste, and adjust the seasoning with more black pepper, salt or Parmesan, as needed. The sauce is done.
  6. At the lower of the two cooking times, test a strand of pasta for done-ness by biting into it. If ready, drain in a colander or large sieve and return to the pan. Add the broad bean sauce, and stir to combine.
  7. Plate the broad bean pasta, spooning over more of the sauce. Top with more Parmesan, if liked.
  8. Enjoy!