This broad bean pasta recipe is a simple dinner inspired by classic Italian flavours and made from a handful of ingredients. On the table in 15 minutes, this spring dinner is light and fresh, and so delicious!
Spring means the harvesting of the broad beans in my vegetable patch. There is always a rush towards the end, and I often find myself inundated with them and serving them to the family with every dinner. Taking inspiration from the common Italian pairing of broad beans with pecorino cheese, I incorporated these two ingredients into a quick dinner one evening. It was so quick and delicious, I have been making it all spring.
Cooked pasta is mixed with broad beans (you can use frozen if you don’t have fresh), peas, pecorino, fresh lemon and mint, to create a simple spring dinner that is so quick and easy to make. Add some leftover roast chicken for extra protein, mix through some parma ham, or enjoy as it is.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Broad Beans – use either fresh broad beans in their pods, or frozen broad beans. I have provided weights for both in the recipe card below.
- Peas – I tend to use frozen peas in this recipe, but you can use fresh if you prefer.
- Pasta – use whatever dried pasta you like. I have used gluten-free pasta here.
- Pecorino – this salty Italian cheese is such a classic pairing for the broad beans. You can substitute with parmesan; however it is slightly less salty than pecorino so use a little more of test and add a pinch of salt if needed.
- Lemon – both the zest and juice of a fresh lemon is used here, and really brings the pasta dish to life.
- Mint – fresh mint adds a lovely freshness to the pasta. If you don’t have it, leave it out.
Leftover Ingredients
Here are some ideas to use those leftover ingredients, because food is too expensive to waste!
- Pecorino – use pecorino to make traditional pesto, or another simple pasta favourite of ours, this courgette / zucchini pasta.
- Mint – use any leftover mint to make a simple yogurt dip, cabbage slaw or herby potato salad.
Why not try…
I love a quick pasta recipe for dinnertime! If you do too, check out these other simple pasta dinner ideas:
Broad Bean And Pecorino Pasta
Author: Robyn
This quick and healthy pasta recipe is on the table in just 15 minutes! Broad beans and peas are combined with pasta, pecorino, mint and lemon to create an easy dinner that is perfect for spring.
Ingredients
- 350 g dried pasta
- 200 g broad beans *see note below for weight of broad beans in their pods.
- 120 g frozen peas
- 1 lemon juice and zest
- 1 tablespoon olive oil
- 50 g pecorino grated, plus extra to serve
- 10 leaves fresh mint finely chopped
- black pepper
Instructions
- Cook the pasta in a large pan of salted boiling salted water according to packet instructions.
- Meanwhile bring another smaller pan of water to the boil and blanch the broad beans and peas for 2-3 minutes, until tender.
- Drain and refresh under cold water to stop them from cooking.
- Drain the pasta, reserving a little of the cooking water.
- Toss the broad beans and peas in with the pasta, together with the lemon juice and zest, olive oil, pecorino, half the chopped mint, and black pepper.
- Add a little of the cooking water if it is looking dry.
- Serve immediately topped with the rest of the mint and extra pecorino grated over the top.
Notes
- Fresh broad beans – if using fresh broad beans in their pods, you will need 500g for this recipe.
- Peas – I often use frozen peas in this recipe, but you can use fresh if you prefer.
- Pasta – use whatever dried pasta you like. I have used gluten-free pasta here.
- Pecorino – this salty Italian cheese is such a classic pairing for the broad beans. You can substitute with parmesan; however it is slightly less salty than pecorino so use a little more of test and add a pinch of salt if needed.
- Lemon – both the zest and juice of a fresh lemon is used here, and really brings the pasta dish to life.
- Mint – fresh mint adds a lovely freshness to the pasta. If you don’t have it, leave it out.
Nutrition
Calories: 491kcalCarbohydrates: 82gProtein: 21gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 160mgPotassium: 451mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 27mgCalcium: 184mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 350 g dried pasta
- 1 ⅓ c broad beans *see note below for weight of broad beans in their pods.
- 1 c frozen peas
- 1 lemon juice and zest
- 1 tablespoon olive oil
- 50 g pecorino grated, plus extra to serve
- 10 leaves fresh mint finely chopped
- black pepper
Instructions
- Cook the pasta in a large pan of salted boiling salted water according to packet instructions.
- Meanwhile bring another smaller pan of water to the boil and blanch the broad beans and peas for 2-3 minutes, until tender.
- Drain and refresh under cold water to stop them from cooking.
- Drain the pasta, reserving a little of the cooking water.
- Toss the broad beans and peas in with the pasta, together with the lemon juice and zest, olive oil, pecorino, half the chopped mint, and black pepper.
- Add a little of the cooking water if it is looking dry.
- Serve immediately topped with the rest of the mint and extra pecorino grated over the top.
Notes
- Fresh broad beans – if using fresh broad beans in their pods, you will need 500g for this recipe.
- Peas – I often use frozen peas in this recipe, but you can use fresh if you prefer.
- Pasta – use whatever dried pasta you like. I have used gluten-free pasta here.
- Pecorino – this salty Italian cheese is such a classic pairing for the broad beans. You can substitute with parmesan; however it is slightly less salty than pecorino so use a little more of test and add a pinch of salt if needed.
- Lemon – both the zest and juice of a fresh lemon is used here, and really brings the pasta dish to life.
- Mint – fresh mint adds a lovely freshness to the pasta. If you don’t have it, leave it out.
Nutrition
Calories: 491kcalCarbohydrates: 82gProtein: 21gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 160mgPotassium: 451mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 27mgCalcium: 184mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 12 oz dried pasta
- 1 ⅓ c broad beans *see note below for weight of broad beans in their pods.
- 1 c frozen peas
- 1 lemon juice and zest
- 1 tablespoon olive oil
- ½ c pecorino grated, plus extra to serve
- 10 leaves fresh mint finely chopped
- black pepper
Instructions
- Cook the pasta in a large pan of salted boiling salted water according to packet instructions.
- Meanwhile bring another smaller pan of water to the boil and blanch the broad beans and peas for 2-3 minutes, until tender.
- Drain and refresh under cold water to stop them from cooking.
- Drain the pasta, reserving a little of the cooking water.
- Toss the broad beans and peas in with the pasta, together with the lemon juice and zest, olive oil, pecorino, half the chopped mint, and black pepper.
- Add a little of the cooking water if it is looking dry.
- Serve immediately topped with the rest of the mint and extra pecorino grated over the top.
Notes
- Fresh broad beans – if using fresh broad beans in their pods, you will need 500g for this recipe.
- Peas – I often use frozen peas in this recipe, but you can use fresh if you prefer.
- Pasta – use whatever dried pasta you like. I have used gluten-free pasta here.
- Pecorino – this salty Italian cheese is such a classic pairing for the broad beans. You can substitute with parmesan; however it is slightly less salty than pecorino so use a little more of test and add a pinch of salt if needed.
- Lemon – both the zest and juice of a fresh lemon is used here, and really brings the pasta dish to life.
- Mint – fresh mint adds a lovely freshness to the pasta. If you don’t have it, leave it out.
Nutrition
Calories: 491kcalCarbohydrates: 82gProtein: 21gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 160mgPotassium: 451mgFiber: 8gSugar: 6gVitamin A: 300IUVitamin C: 27mgCalcium: 184mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!