in Italy

Pasta with broad beans and sage

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Ingredients for 2 servings:

  • 250 g pasta, e.g. tagliatelle
  • 1 lemon(s)
  • 2 bay leaves
  • 1 chili pepper(s), dried
  • 15 broad beans (pods)
  • 1 handful of sage
  • 3 tbsp cream cheese, low-fat
  • olive oil
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Shell the beans. Boil the seeds for 8 minutes in salt-free water, rinse with cold water, and then squeeze out the thick skin. Bring plenty of salted water to a boil with a peeled lemon, 2 bay leaves, and a dried and scored chili pepper. Cook the pasta until al dente, drain, and reserve some of the pasta water. Heat a little olive oil in the pasta pot and briefly sauté the chopped sage and beans. Add the cream cheese and a splash of pasta water, and season the sauce with salt and pepper. Stir in the pasta and, if desired, refine with olive oil and a few squeezes of lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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